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Mutton, Grilled, with Tomato Sauce

Grilled mutton slices marinated in tomato sauce, vinegar, herbs, and oil, served with tomato sauce and potato garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 3,737 recipes mention both. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Mutton, Grilled, with Tomato Sauce

Ingredients

Directions

Marinate

  1. Place the mutton slices on a dish and pour the marinade over them.

  2. Let the meat marinate for 2 hours, turning and basting occasionally.

Grill and serve

  1. When ready to cook, drain and dry the meat, then brush with salad oil or warm butter.

  2. Grill the mutton over a clear fire for about 15 minutes.

  3. Serve the grilled mutton on a hot dish with the tomato sauce and potato garnish.

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 aroma chemistry they share, and how many recipes mention both.

  1. Parsley + shallottop 1% of all pairs
    Aroma overlapstrong
    Mentioned together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Parsley + peppertop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Tomato + peppertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Tomato + parsleytop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together5,398 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Shallot + peppertop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together5,898 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Mutton
Provides the main protein; grilling browns its surface while the interior stays tender.
Tomato sauce
Adds acidity and moisture, complementing the rich, browned meat when served alongside.
Salad oil or melted butter
Coats the surface so the meat browns evenly and does not dry out over the fire.
Vinegar
Acidifies the marinade, which tenderises the meat slightly and adds a sharp flavour.

The step that matters

Drying the meat before brushing with oil. Surface moisture steams rather than browns on the grill, so draining and drying the mutton lets it develop a good sear.

Flavor stand-ins for the shallot

How well each one fits the dish's main ingredients (mutton, tomato, sauce, butter, vinegar, parsley, pepper):

  1. Capsicumbetter flavor fit
  2. Shallotthe original
  3. Carrotabout as good a flavor fit
  4. Potatoabout as good a flavor fit

Fit is the average pairing score against mutton, tomato, sauce, butter, vinegar, parsley, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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