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Mutton Chops, B to I Led

Broiled mutton chops seasoned with coarse sea salt, black pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mutton Chops, B to I Led

Ingredients

Directions

Prepare

  1. Hang the loin of mutton for two weeks in winter if possible.

  2. Cut the chops into ¾ inch thick pieces.

  3. Season with coarse sea salt and black pepper.

Broil and serve

  1. Broil over a clear fire, turning frequently, for about 8 minutes.

  2. Serve each chop on a hot plate with a small piece of butter on top.

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. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

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

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Mutton loin
Provides the meat that becomes the chops, with its own fat and flavour.
Butter
Melts over the hot chop, adding richness and moisture to the surface.

The step that matters

Broil over a clear fire, turning frequently. Frequent turning exposes each side to steady heat, so the outside browns without the chop drying out or burning at the edges. A clear fire gives even heat rather than smoky flare-ups.

“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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