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Cotelettes De Mouton Glacees Aux Navets, or Stewed with Turnips

Mutton cutlets glazed and stewed with turnips, bacon, and aromatics.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Cotelettes De Mouton Glacees Aux Navets, or Stewed with Turnips

Oven, in the book's wordsA gentle oven

Ingredients

Directions

The book says “a gentle oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Stew

  1. Cut the mutton into 16 thick cutlets and beat them lightly.

  2. Layer the cutlets between slices of fat bacon in a pot.

  3. Add the chopped scrag ends, carrot, onion, parsley, garlic, peppercorns, and salt.

  4. Pour in enough braising liquid to cover the cutlets.

  5. Stew gently for 2 hours or until tender.

Cool and trim

  1. Remove from heat and let cool, then trim the cutlets neatly.

Glaze and finish

  1. Preheat the oven to 300°F (150°C).

  2. Place the cutlets in the oven for 15 minutes, glazing them with a mixture of glaze, butter, and gravy every few minutes.

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. Carrot + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together8,053 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Carrot + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

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

What each ingredient does

Mutton
Forms the main body of the dish and becomes tender through slow, gentle stewing.
Fat bacon
Adds fat that bastes the cutlets and enriches the savoury flavour as it cooks.
Braising liquid
Provides moisture and flavour, keeping the meat tender during the long gentle stew.
Onion
Adds savoury sweetness and aroma to the stewing liquid as it softens.
Carrot
Adds subtle sweetness and aroma to the braising liquid.

The step that matters

Gentle stewing. Stewing too hard or too fast toughens the meat and dries the surface. Keeping the liquid at a gentle simmer lets collagen slowly break down, so the cutlets turn tender and stay moist.

Swap the clove

How well each one fits the dish's main ingredients (mutton, carrot, onion, parsley, garlic):

  1. Cuminfits better
  2. Thymefits better
  3. Celeryfits better
  4. Clovethe original

Fit is the average pairing score against mutton, carrot, onion, parsley, garlic. Candidates are from the same food group and used in at least 100 recipes.

“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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