Skip to main content
Main

Mutton Cutlets , Broiled

Broiled mutton cutlets served with butter and a choice of sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 ↓

Mutton Cutlets , Broiled

six cutlets

Ingredients

Directions

Prepare

  1. Cut six mutton cutlets from a neck of mutton, each ½ inch thick.

  2. Flatten the cutlets with a rolling pin.

Cook and serve

  1. Broil the cutlets over a clear fire for about six minutes.

  2. Sprinkle with coarse sea salt and smear with butter.

  3. Arrange in a very hot serving dish and pour in the sauce of your choice.

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

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

  3. 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
The main protein; broiling over direct heat browns and cooks the meat quickly.
Butter
Adds richness and moisture to the surface of the cutlets as they cook.
Sauce
Adds moisture and flavour to the finished cutlets on the serving dish.

The step that matters

Broil the cutlets over a clear fire. Mutton cutlets are thin and lean, so high, direct heat browns the outside quickly while keeping the inside tender. Too little heat dries them out before they brown, and too much char can burn the surface before the centre cooks.

“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.

You might also like

Mutton BrothMutton Broth292 recipesHaricot MuttonHaricot Mutton59 recipesMutton SoupMutton Soup56 recipesCurried MuttonCurried Mutton9 recipes