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Outlets of Cold Mutton

A dish of seasoned mutton cutlets breaded and fried or broiled, finished with butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Outlets of Cold Mutton

Ingredients

Directions

Prepare

  1. Trim the mutton into well-shaped cutlets, not too thin.

  2. Dip the cutlets into the egg, then coat with bread crumbs.

Cook

  1. Broil or fry the cutlets over high heat until browned and heated through.

  2. Brush the cutlets with melted butter to prevent them from drying out.

  3. Sprinkle additional crumbs on the cutlets after moistening with butter.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Mutton + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mutton
Forms the main body of the cutlet and supplies the meat flavor.
Egg
Binds the bread crumbs to the cutlet so the coating holds during cooking.
Bread crumbs
Form a crisp, browned coating when broiled or fried.
Butter
Adds moisture and fat that helps prevent drying and promotes browning.

The step that matters

Brushing with butter before adding crumbs. Melted butter keeps the surface from drying out under high heat and helps the extra crumbs stick, giving an even, browned crust.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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