Why it works: Beef and lamb match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 896 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓
Modern Cookery
Ingredients
Directions
Prepare
Cook beef or mutton to preference, but ensure lamb or pork cutlets are thoroughly cooked.
For broiling, place the inside of the cutlet to the fire first.
Wrap fish in a thickly buttered sheet of parchment paper before grilling to retain moisture.
For delicate fish, rub the grill bars with chalk instead of suet.
Season cutlets with salt and pepper, and brush with oil or butter to keep moist.
Do not season with salt until just before serving.
Cook
For quick cooking, use a lighted paper method in a suitable apparatus, placing seasoned meat with a slice of butter underneath.
Cook for 8 to 10 minutes, turning occasionally until tender.
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.
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Beef + lambtop 4% of all pairsSmell alikestrongCooked together896 recipes
Shared aroma: 2,4-nonadienal (fatty, green).
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Beef + peppertop 10% of all pairsSmell alikemoderateCooked together18,971 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Lamb + peppertop 12% of all pairsSmell alikemoderateCooked together3,165 recipes
Shared aroma: 2-nonenal (fatty, green).
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Beef + buttertop 16% of all pairsSmell alikemoderateCooked together10,847 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
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Lamb + buttertop 17% of all pairsSmell alikemoderateCooked together2,232 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Beef or mutton
- Main meat that is cooked to the cook's preferred doneness.
- Lamb or pork cutlets
- Main meat that must be cooked through before serving.
- Butter
- Keeps the cutlets moist and adds richness during cooking.
- Oil
- Brushed on the cutlets to keep the surface from drying out.
The step that matters
Ensure lamb or pork cutlets are thoroughly cooked. Pork and lamb must reach a safe internal temperature, while beef or mutton can be cooked to preference. Pork and lamb cooked too briefly stay unsafe, and overcooking dries the meat.
“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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