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To Broil Mutton Cutlets

Broiled mutton cutlets seasoned with salt and pepper, served with optional sauces.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Butter and mushroom are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

To Broil Mutton Cutlets

Ingredients

Directions

Prepare

  1. Trim off excess fat from the mutton cutlets.

  2. Season the cutlets with coarse sea salt and black pepper.

  3. Heat a grill and rub it with a bit of mutton suet.

Broil and serve

  1. Broil the cutlets over a brisk fire, turning them often.

  2. Cook for about 7 to 8 minutes for lightly broiled, or 10 minutes for well done.

  3. Serve with Maitre d’Hotel sauce, brown gravy, or melted butter seasoned with mushroom catsup, cayenne, and chili vinegar or lemon juice.

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. Butter + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

  2. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Mutton + mushroomtop 13% of all pairs
    Smell alikemoderate
    Cooked together685 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  4. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  5. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Mutton cutlets
Form the main protein that browns and becomes tender over high heat.
Mutton suet
Greases the grill so the cutlets do not stick and gain a little richness.
Coarse sea salt
Seasons the meat surface and helps draw out moisture for browning.

The step that matters

Broil over a brisk fire, turning often. High, steady heat browns the surface quickly while the interior cooks through. Turning often evens the heat across the cutlet and prevents the outside from burning before the centre reaches the intended doneness.

“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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