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Mutton- Kidneys, Broiled

Broiled mutton kidneys seasoned with pepper, sea salt, and sweet butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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- Kidneys, Broiled

Ingredients

Directions

Prepare

  1. Peel off the thin outer skin of the kidneys.

  2. Split them down the middle on the hollow side without completely separating.

  3. Sprinkle the inner surfaces with pepper and coarse sea salt.

Broil and serve

  1. Place the cut side first on the grill and turn only once.

  2. Remove from the grill when tender and juicy.

  3. Add a piece of sweet butter, the size of a hazelnut, in the middle of each kidney.

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

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

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

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

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

What each ingredient does

Mutton kidneys
Form the main body of the dish, cooking to a tender, juicy texture on the grill.
Sweet butter
Adds richness and moisture, melting over the hot kidney at the end.

The step that matters

Turn the kidneys only once on the grill. Kidneys turn tough and dry when overcooked. Cooking the cut side first and turning once lets the interior cook gently while staying juicy.

“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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