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Mutton Chops, Broiled

Broiled mutton chops seasoned with salt and pepper, served with 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, Broiled

Ingredients

Directions

Prepare

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

  2. Cut the chops into ¾ inch thick pieces.

  3. Season with salt and pepper.

Cook and serve

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

  2. Serve each chop on a hot plate with a cover and 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

Loin of four-year-old mutton
Provides the meat itself, which browns and firms as it broils.
Butter
Adds richness and moisture as it melts over the hot chop.
Coarse sea salt
Seasons the surface and draws out moisture that aids browning.

The step that matters

Broil over a clear fire, turning frequently. Frequent turning over steady, clear heat helps the chops cook through and brown evenly without charring. A flaring fire can scorch the outside before the centre is done.

“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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