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Toasted Mutton

Thin slices of mutton are toasted and seasoned, served with toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mutton and bread are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 1,488 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Toasted Mutton

Ingredients

Directions

Prepare

  1. Cut very thin slices of loin of mutton.

  2. Lay each slice on a toasting fork.

Cook and serve

  1. Toast over a clear, hot fire until cooked.

  2. Sprinkle with a little pepper and coarse sea salt.

  3. Serve with a thin piece of toast.

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 + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

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

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

  3. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

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

What each ingredient does

Loin of mutton
Provides the meat that is cooked and eaten as the main component.
Bread for toast
Serves as a thin piece of toast alongside the meat.

The step that matters

Toast over a clear, hot fire until cooked. Thin slices cook quickly, so a clear, hot fire sears the surface while the inside stays tender. Flames or smoke from dripping fat can scorch the meat and leave a bitter taste, so the slices should be watched closely.

“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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