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Mutton Cutlets, Plain

Mutton cutlets seasoned with pepper and salt, brushed with clarified butter, and broiled, served with plain brown gravy.

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 Cutlets, Plain

Ingredients

Directions

Prepare the neck

  1. Saw off the scrag end and excess rib-bones from the neck of mutton, leaving cutlet-bones about 3.5 inches long.

  2. Cut the trimmed neck into cutlets, detaching meat from the upper part of each bone by about ¾ inch.

  3. Dip the cutlets in water.

  4. Flatten them with a rolling pin.

  5. Trim away sinewy parts and excess fat.

Season and cook

  1. Season the cutlets with pepper and salt.

  2. Brush with clarified butter.

  3. Broil over a clear fire until done.

  4. Serve the cutlets neatly with plain brown gravy underneath.

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

Neck of mutton
Provides the meat for the cutlets, with bones left in to form the handles.
Clarified butter
Adds fat and richness, helping the cutlet surface brown under the broiler.

The step that matters

Broil over a clear fire until done. Mutton cutlets are thin and dry out quickly, so a clear, steady heat and careful timing keep the meat juicy while the surface browns.

“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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