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Mutton Cutlets, Bread-crumbed and Broiled with Shalot Gravy

Bread-crusted mutton cutlets served with shallot gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Mutton Cutlets, Bread-crumbed and Broiled with Shalot Gravy

Ingredients

Directions

Prepare the cutlets

  1. Trim the mutton cutlets and season with salt and pepper.

  2. Beat the egg yolks in a plate and brush them over the cutlets.

  3. Coat each cutlet with fine bread crumbs.

  4. Dip the coated cutlets in clarified butter and coat again with bread crumbs.

  5. Shape the cutlets with a knife and place them on a grill.

Cook and serve

  1. Broil over a clear fire until light brown.

  2. Glaze the cutlets.

  3. Serve with plain or shalot gravy.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Mutton + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 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 cutlets
The main meat that is trimmed, shaped and cooked through over the fire.
2 egg yolks
Egg yolk binds the bread crumbs to the cutlets so the coating holds during cooking.
Fine bread crumbs
Form a crisp coating that browns during broiling.
Clarified butter
Fat that helps the second crumb coating brown evenly and adds richness.

The step that matters

Coating the cutlets twice. The egg yolk and butter must hold the crumbs in place; if the coating is loose or thin, the crumbs fall off under the heat and the crust browns unevenly.

“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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