Skip to main content
Main

Baked Mutton Chops

Baked mutton chops coated in a milk, egg, and flour batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Butter and milk 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 ↓

Baked 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.

Prepare

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

  2. Season the mutton chops with coarse sea salt and black pepper.

  3. Butter a baking dish and lay the chops in it.

Bake

  1. In a bowl, mix the milk, beaten eggs, flour, and a little salt to create a batter.

  2. Pour the batter over the chops.

  3. Bake for 1 hour.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

Butter and flour 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
Provide the meat that is cooked tender under the batter.
Eggs
Bind the batter and help it set firm as it bakes.
Flour
Thickens the milk and eggs so the batter holds together.
Milk
Forms the liquid base of the batter, keeping the custard moist as it bakes.

The step that matters

Pouring the batter over the chops. The batter should be smooth and fully mixed before pouring, since lumps of flour or unbeaten egg will bake unevenly. Pour it evenly so it covers the chops and sets into a uniform custard-like layer.

“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.

More baked mutton chops recipes

with Potatoes 8and Potatoes 4 See all 11 →

You might also like

Mutton BrothMutton Broth292 recipesHaricot MuttonHaricot Mutton59 recipesMutton SoupMutton Soup56 recipesCurried MuttonCurried Mutton9 recipes