Name: Mutton Cutlets , Trolled
Ingredients: 6 mutton cutlets, ½ inch thick; Coarse sea salt; Butter; ½ pint of Mushroom Sauce, White Sauce, Brown Sauce, Chestnut Sauce, Soubise, Truffle Sauce, Celery Sauce, or Parmesan Sauce

Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Mutton Cutlets , Trolled

6 cutlets

Ingredients

6 mutton cutlets, ½ inch thick
Coarse sea salt
Butter
½ pint of Mushroom Sauce, White Sauce, Brown Sauce, Chestnut Sauce, Soubise, Truffle Sauce, Celery Sauce, or Parmesan Sauce

Directions

Prepare

Cut six mutton cutlets from a neck of mutton, each ½ inch thick.
Flatten the cutlets with a rolling pin.

Cook and serve

Broil the cutlets over a clear fire for about six minutes.
Sprinkle with coarse sea salt and smear with butter.
Arrange in a very hot serving dish and pour in the sauce of your choice in the center.

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.

Butter + mushroomtop 7% of all pairs

Smell alikemoderate

Cooked together12,525 recipes

Shared aroma: trans-2-decenal (waxy, orange).
Mutton + mushroomtop 13% of all pairs

Smell alikemoderate

Cooked together685 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Mutton + buttertop 16% of all pairs

Smell alikemoderate

Cooked together3,781 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 cutlets: Provide the main meat, which browns and firms up under the direct heat of the broil.
Butter: Adds richness and moisture to the surface of the meat as it cooks.

The step that matters

Broiling the cutlets over a clear fire. Thin cutlets cook quickly over direct heat, so they can dry out or char before the inside is done. Watch them closely and keep the fire clear and even.

“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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Mushroom Soup60 recipes

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Mutton Soup56 recipes

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Mutton Cutlets , Trolled