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Mutton Cutlet Harricoed

A stew of mutton cutlets simmered with onions, carrots, turnips, parsley, and bay leaves.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Mutton Cutlet Harricoed

Ingredients

Directions

Prepare the stew

  1. Trim excess fat from the mutton cutlets and season with salt and pepper.

  2. Melt 2 ounces of butter in a stewpan over moderate heat.

  3. Add the cutlets and cook, turning occasionally, until lightly browned.

  4. Sprinkle 1 tablespoon of flour over the cutlets and mix well.

  5. Pour in 1 quart of water and stir until boiling.

  6. Add the onions, carrots, turnips, parsley, and bay leaves.

  7. Simmer until the vegetables are tender, then skim the surface.

Glaze and serve

  1. Melt ¼ ounce of powdered sugar in a pan.

  2. Add 2 ounces of butter and the vegetables, tossing until glazed before adding to the stewpan.

  3. Remove the cutlets and arrange them in a crown on a serving dish.

  4. Place the vegetables in the center and pour the sauce over the dish.

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 + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Onion + turniptop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Pepper + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  4. Onion + carrottop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

  5. Flour + turniptop 7% of all pairs
    Smell alikestrong
    Cooked together2,874 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Mutton cutlets
Main protein that browns and becomes tender as it simmers in the stew.
Butter
Fat that carries flavor and helps the cutlets brown before the liquid is added.
Flour
Thickens the cooking liquid into a light sauce that coats the cutlets and vegetables.
Onions
Soften during simmering and add sweetness and aroma to the sauce.
Carrots
Hold their shape while becoming tender and add mild sweetness to the stew.

The step that matters

Simmer until the vegetables are tender, then skim the surface. Gentle simmering keeps the meat tender and the sauce clear; a hard boil toughens the protein and clouds the liquid, and skimming removes fat and foam that would make the sauce greasy.

Swap the walnut

How well each one fits the dish's main ingredients (mutton, butter, pepper, flour, onion, carrot, turnip):

  1. Lentilsfits better
  2. Beansfits better
  3. Chestnutfits better
  4. Walnutthe original

Fit is the average pairing score against mutton, butter, pepper, flour, onion, carrot, turnip. 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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