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Mutton Cutlets South

Mutton cutlets sautéed in butter, seasoned with pepper and salt, then simmered in water or broth until sauce thickens.

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

8 cutlets
Oven, in the book's wordsA very hot oven

Ingredients

Directions

Prepare

  1. Cut 8 cutlets from a neck of mutton.

  2. Melt the butter in a sauté pan over medium heat.

  3. Season the cutlets with pepper and salt.

Cook and make the sauce

  1. Add the cutlets to the pan.

  2. Cook until browned, about 5 minutes, then flip them.

  3. Remove the cutlets from the pan after about 10 minutes total.

  4. Pour off excess fat.

  5. Add water or broth to the pan.

  6. Boil until the sauce thickens.

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. Butter + peppertop 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 cutlets
Provide the meat that is browned and served, with flavour developed by searing.
Butter
Conducts heat into the pan and adds richness and flavour to the cooking surface.
Water or broth
Deglazes the pan and forms the liquid that thickens into the sauce.

The step that matters

Cook until browned, then flip. Searing over medium heat browns the surface through the Maillard reaction, which builds flavour. Flipping too early tears the crust and cooks the meat unevenly.

“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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