Why it works: Beef and lamb match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 896 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓
Modern Cookery
Ingredients
Directions
For beef or mutton, broil to preference; lamb or pork cutlets should be thoroughly cooked.
If cutting a bird, lay the inside to the fire first.
Wrap fish in a thickly buttered sheet of writing paper before broiling.
For delicate fish, rub the grill bars with chalk instead of suet.
For cutlets, dip in egg and breadcrumbs, then coat with clarified butter to prevent a dry crust.
Season cutlets with salt and pepper, and brush with oil or butter to keep moist.
Cook steaks or cutlets with lighted paper in a covered apparatus for 8-10 minutes, turning occasionally.
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.
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Beef + lambtop 4% of all pairsSmell alikestrongCooked together896 recipes
Shared aroma: 2,4-nonadienal (fatty, green).
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Beef + peppertop 10% of all pairsSmell alikemoderateCooked together18,971 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Lamb + peppertop 12% of all pairsSmell alikemoderateCooked together3,165 recipes
Shared aroma: 2-nonenal (fatty, green).
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Beef + buttertop 16% of all pairsSmell alikemoderateCooked together10,847 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
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Lamb + buttertop 17% of all pairsSmell alikemoderateCooked together2,232 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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