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Mutton Chops

Baked mutton chops coated in a milk, egg, and flour batter with pepper, salt, and ground ginger.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Mutton Chops

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. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Preheat the oven to 350°F (175°C).

  2. Season the mutton chops with pepper and salt.

  3. Place the chops in a buttered baking dish.

Make and add the batter

  1. In a bowl, mix milk, eggs, and flour until smooth.

  2. Pour the mixture over the chops.

  3. Sprinkle ground ginger on top.

Bake

  1. Bake in the oven for 30-40 minutes until golden brown.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Pepper + gingertop 9% of all pairs
    Smell alikestrong
    Cooked together6,800 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + gingertop 15% of all pairs
    Smell alikemoderate
    Cooked together8,564 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 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 chops
Form the main body of the dish, cooking gently in the oven.
Eggs
Bind the milk and flour into a custard-like batter that sets as it bakes.
Flour
Thickens the milk and eggs so the batter sets rather than running off.
Milk
Forms the liquid base of the batter, adding moisture and softness.
Butter
Greases the dish and adds richness and browning to the bottom.

The step that matters

Baking until golden brown. The batter sets as eggs and flour cook, and browning comes from surface heat. Pulling it too early leaves the batter loose; leaving it too long can dry the mutton and over-brown the top.

Swap the ginger

How well each one fits the dish's main ingredients (mutton, pepper, milk, egg, flour, butter):

  1. Nutmegfits better
  2. Parsleyfits better
  3. Cinnamonfits better
  4. Gingerthe original

Fit is the average pairing score against mutton, pepper, milk, egg, flour, 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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