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Soyer's New Mutton-Chop

A recipe for mutton chops seasoned with salt and pepper, grilled over a sharp fire.

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 ↓

Soyer's New Mutton-Chop

Ingredients

Directions

Prepare

  1. Trim the saddle of mutton and cut it into chops ½ inch thick using a saw.

  2. Shape the chops and season them well with salt and pepper.

Grill and serve

  1. Place the chops on a grill over a sharp fire, turning them three or four times.

  2. Cook for about 10 minutes until done.

  3. Serve on a hot dish with a small piece of butter on each chop, if desired.

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

Mutton saddle
Forms the chops, which are the main cut of meat cooked over the fire.
Butter
Adds richness and moisture to the chops when served on top, if desired.

The step that matters

Turning the chops on the grill. Turning them three or four times over a sharp fire lets the surface brown evenly while the inside cooks through, helping avoid a charred exterior with a raw centre.

“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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