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Mutton Cutlets, Grilled

Grilled mutton cutlets served with tomato and demi‑glace sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sauce and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Mutton Cutlets, Grilled

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Trim and flatten the cutlets into a good shape.

  2. Stuff the tomatoes with mushrooms.

  3. Bake the stuffed tomatoes until tender at 350°F (175°C).

  4. Warm the butter.

  5. Dip the cutlets in the warmed butter, ensuring they are well coated.

  6. Cover the cutlets lightly with breadcrumbs.

  7. Press the breadcrumbs onto the cutlets firmly with a knife.

Cook and serve

  1. Grill the cutlets over a clear fire, turning carefully 2 or 3 times until both sides are cooked and browned.

  2. Arrange the cutlets on a border of potato.

  3. Serve the tomatoes in the center.

  4. Pour the sauce around.

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. Sauce + buttertop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  4. Mutton + tomatotop 19% of all pairs
    Smell alikemoderate
    Cooked together452 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

  5. Tomato + buttertop 22% of all pairs
    Smell alikemoderate
    Cooked together6,918 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Mutton cutlets
Provide the main meat; trimming and flattening give them an even shape for grilling.
Butter
Coats the cutlets so the breadcrumbs adhere and the crust browns richly.
Breadcrumbs
Form a crisp, browned crust on the outside of the cutlets while grilling.
Tomatoes
Soften when baked and add moisture and mild acidity alongside the rich meat.

The step that matters

Press the breadcrumbs firmly onto the cutlets. Breadcrumbs that are not pressed on can fall off during turning on the grill. Firm pressing helps them bond to the butter coating so the crust stays intact and browns evenly.

Swap the tomato

How well each one fits the dish's main ingredients (mutton, sauce, butter):

  1. Shallotfits about as well
  2. Onionfits about as well
  3. Tomatothe original
  4. Potatofits about as well

Fit is the average pairing score against mutton, sauce, butter. Candidates are from the same food group and used in at least 100 recipes.

“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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