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Mutton- Kidneys, Broiled

A dish of mutton kidneys roasted on a grill with pepper, salt, and sweet butter.

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- Kidneys, Broiled

Ingredients

Directions

Prepare

  1. Peel off the thin outer skin of the kidneys.

  2. Split them down the middle on the hollow side without completely separating.

  3. Sprinkle the inner surfaces with pepper and salt.

Broil and serve

  1. Place the cut side down on the grill first, then turn to the outer side.

  2. Cook until tender and juicy, then serve with a piece of sweet butter in the middle of each kidney.

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 kidneys
Form the main body of the dish, becoming tender and juicy when broiled.
Sweet butter
Adds richness and moisture, melting into the hot kidney at serving.

The step that matters

Place the cut side down on the grill first. Starting cut side down lets the open surface sear and brown while the heat gently cooks the interior. Turning too early or overcooking can leave the kidney tough and dry, so timing matters.

“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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