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Pork Cutlets Stewed

A stew of pork cutlets with broth, herbs, sweetbread, mushrooms, poultry livers, and a sauce of butter, flour, wine or ale, and gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Mushroom and white wine are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 1,765 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓

Pork Cutlets Stewed

Ingredients

Directions

Make the stew

  1. Combine pork cutlets, broth, sweet herbs, salt, pepper, sweetbread, mushrooms, and poultry livers in a stewpan.

  2. Add butter and heat on the stove.

  3. Stir in flour, then add broth.

  4. Add white wine or ale and gravy for color.

  5. Let simmer until reduced.

Serve

  1. Remove cutlets and place on a hot dish, discarding the sweet herbs.

  2. Pour sauce over the cutlets.

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. Mushroom + white winetop 5% of all pairs
    Smell alikemoderate
    Cooked together1,765 recipes

    Shared aroma: ethyl octanoate (fruity).

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Pork + mushroomtop 8% of all pairs
    Smell alikemoderate
    Cooked together3,875 recipes

    Shared aroma: 2-methoxy-4-propylphenol (allspice, anise).

  4. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Pork + livertop 9% of all pairs
    Smell alikemoderate
    Cooked together1,606 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

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

What each ingredient does

Pork cutlets
Form the main body of the dish, becoming tender as they simmer in the liquid.
Flour
Thickens the cooking liquid into a smooth sauce as it heats with the butter.
White wine or ale
Adds acidity and depth to the sauce as it reduces.
Butter
Adds richness and fat to the sauce, carrying flavor.
Sweetbread
Contributes a soft, tender texture and rich flavor to the stew.

The step that matters

Let simmer until reduced. Simmering gently concentrates the liquid and lets the flour fully thicken the sauce. Boiling hard can toughen the meat and make the sauce cloudy or uneven.

Swap the onion

How well each one fits the dish's main ingredients (pork, pepper, mushroom, liver, butter, flour, white wine):

  1. Shallotfits better
  2. Capsicumfits about as well
  3. Potatofits about as well
  4. Onionthe original

Fit is the average pairing score against pork, pepper, mushroom, liver, butter, flour, white wine. Candidates are from the same food group and used in at least 100 recipes.

“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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