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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) · 8 ingredients
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Why it works: Butter and sauce are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 15,338 recipes. Both carry ethanol, which smells alcoholic, ethereal. 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 as desired.

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  3. Mutton + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

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

  4. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

  5. Mutton + saucetop 25% of all pairs
    Smell alikelow
    Cooked together1,087 recipes

    Shared aroma: decanoic acid (soapy, waxy).

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
Provide the main meat, which browns and firms over high heat as it cooks.
Mutton suet
Greases the grill so the cutlets do not stick and gain a little richness from the fat.

The step that matters

Broiling over a brisk fire, turning often. High, steady heat browns the outside quickly, while frequent turning spreads the heat evenly so the surface does not scorch before the center cooks. Timing decides whether the cutlets end up lightly broiled or well done.

“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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