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Thick Mutton Cutlet

A thick cutlet of mutton simmered in water until tender, optionally flavored with gravy, catsup, or spice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Thick Mutton Cutlet

Ingredients

Directions

Prepare

  1. Drain the cutlet and sprinkle both sides with pepper and flour.

  2. Place the cutlet in a well-tinned iron saucepan or stewpan with 3-4 tablespoons of cold water.

Cook

  1. Set the pan over a gentle fire and simmer for 1.5 to 1.75 hours until the meat is tender.

  2. Add salt when the water begins to boil and turn the cutlet when it is more than half done.

Serve

  1. For added flavor, consider adding gravy, catsup, and a slight seasoning of spice.

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. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mutton + flourtop 29% of all pairs
    Smell alikelow
    Cooked together2,695 recipes

    Shared aroma: hexanal (grass, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Mutton cutlet
Provides the meat that becomes tender through long, gentle simmering.
Flour
Dusted on the surface to help the cutlet hold its coating and lightly thicken the juices.

The step that matters

Simmer gently until tender. A gentle simmer lets the tough connective tissue in the mutton break down slowly. A rolling boil toughens the meat fibers and can leave the cutlet dry and chewy.

“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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