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Mutton Cutlets.— No. 1

A fried mutton cutlet coated in flour batter and brown toast crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Mutton and flour are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 2,695 recipes. Both carry hexanal, which smells grass, green. The science ↓

Mutton Cutlets.— No. 1

Ingredients

Directions

Prepare

  1. Trim the cutlets and flatten them with a heavy object.

  2. Make a thin batter with flour and water; season lightly with salt.

Coat and fry

  1. Dip the cutlets into the batter, then coat with brown crumbs.

  2. Fry quickly in lard or clarified dripping until golden.

  3. Drain on paper and serve hot.

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 + 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 neck cutlets
Provide the meat that is cooked and served as the main dish.
Flour
Forms a thin batter that helps the crumb coating adhere to the cutlets.
Brown toast crumbs
Form a crisp, browned outer crust when fried.
Lard or clarified dripping
Conducts heat for quick frying and promotes browning and crispness.

The step that matters

Fry quickly in lard or clarified dripping until golden. Hot fat sets the batter and crumb coating quickly and browns it, while slow frying lets the coating absorb grease and turn soggy. Keeping the fat hot and the cook brief gives a crisp crust without overcooking the meat inside.

“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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