Name: Mutton Cutlets Larded, and Sorrel Sauce
Ingredients: Mutton cutlets; Lard; Sorrel; Butter; Salt; Pepper

Why it works: Sorrel and pepper work together. They rank in the top 10% of all ingredient pairs, and cooks put them together in 419 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Mutton Cutlets Larded, and Sorrel Sauce

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.

Preheat the oven to 350°F (175°C).
Lard the mutton cutlets with strips of fat.
Season with salt and pepper.
Broil the cutlets until cooked to your liking.
For the sorrel sauce, melt butter in a pan, add chopped sorrel, and cook until wilted.
Serve the cutlets with the sorrel sauce 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.

Sorrel + peppertop 10% of all pairs

Smell alikemoderate

Cooked together419 recipes

Shared aroma: coumarin (sweet, hay).
Sorrel + buttertop 16% of all pairs

Smell alikemoderate

Cooked together652 recipes

Shared aroma: isobutyraldehyde (malty, green).
Mutton + peppertop 16% of all pairs

Smell alikelow

Cooked together5,442 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Mutton + buttertop 16% of all pairs

Smell alikemoderate

Cooked together3,781 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Butter + peppertop 21% of all pairs

Smell alikemoderate

Cooked together85,593 recipes

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