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Modern Cookery

A set of instructions for broiling or grilling various meats and fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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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

Broil the meats

  1. Broil beef or mutton to preference; cook lamb or pork cutlets thoroughly.

  2. For birds, lay the inside to the fire before broiling.

  3. Wrap fish in a thickly buttered sheet of parchment paper before grilling.

  4. Rub griddle bars with chalk for delicate fish.

Finish the cutlets

  1. Dip egged and crumbed cutlets in clarified butter or sprinkle with it to keep moist.

  2. Season cutlets with salt and pepper just 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. Beef + lambtop 4% of all pairs
    Smell alikestrong
    Cooked together896 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Lamb + peppertop 12% of all pairs
    Smell alikemoderate
    Cooked together3,165 recipes

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

  4. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  5. Lamb + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked 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

What each ingredient does

Butter
Clarified butter coats the crumbed cutlets, adding richness and helping keep them moist.
Beef or mutton
Main meat for broiling, cooked to the diner's preferred doneness.
Lamb or pork cutlets
Cutlets that must be cooked thoroughly, then coated and kept moist with butter.

The step that matters

Cook lamb or pork cutlets thoroughly. Pork and lamb must reach a fully cooked interior, unlike beef or mutton that can be served to preference. Undercooked pork carries a risk of foodborne illness, and thick cutlets can look browned outside while the centre is still raw.

“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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