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Mutton Cutlets Stewed in Their Own Gravy

A stew of mutton cutlets simmered in their own gravy with salt, pepper, flour, and optional water or broth.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mutton and pepper are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,442 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mutton Cutlets Stewed in Their Own Gravy

Ingredients

Directions

Prepare

  1. Trim all fat from the mutton cutlets.

  2. Dip the cutlets in cold water, then dredge both sides with pepper and flour.

  3. Rinse a thick non‑stick saucepan with spring water, leaving 3–4 tablespoons in it.

Stew

  1. Arrange the cutlets in a single layer in the saucepan over very low heat.

  2. Add a little salt when they start to stew and let them simmer gently for 1 to 1.5 hours.

  3. Turn the cutlets halfway through cooking.

  4. If needed, add 2–3 tablespoons of water or broth to maintain moisture.

Serve

  1. Skim off any fat from the gravy before serving.

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

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

  2. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Mutton + flourtop 29% of all pairs
    Smell alikelow
    Cooked together2,695 recipes

    Shared aroma: hexanal (grass, green).

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

What each ingredient does

Mutton cutlets
Main protein that becomes tender during slow, gentle simmering.
Flour
Coats the cutlets and helps thicken the gravy as it cooks.
Water or broth
Adds moisture to the pan so the cutlets do not dry out while stewing.

The step that matters

Keep the heat very low and the liquid topped up. Gentle simmering breaks down the connective tissue in mutton slowly; high heat toughens the meat and can scorch the flour coating, while too little liquid lets the cutlets dry out.

“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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