Skip to main content
Main

Stewed Mutton Cutlets with Peas

Stewed mutton cutlets simmered in stock with peas, optionally thickened with brown roux.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

Why it works: Mutton and peas work together. They rank in the top 15% of all ingredient pairs, and cooks put them together in 598 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Stewed Mutton Cutlets with Peas

Ingredients

Directions

Prepare

  1. Cut 6 cutlets from the best end of the neck of mutton.

Make the stew

  1. Sauté the cutlets in a little of their own fat.

  2. Pour over 2 cups of stock and stew gently for 1 hour, skimming occasionally.

  3. After 1 hour, add 1 pint of young shelled peas and cook for an additional 15 minutes.

  4. If desired, thicken the gravy with a little brown roux.

Serve

  1. Serve with the peas in the center, cutlets arranged around, and gravy on 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. Mutton + peastop 15% of all pairs
    Smell alikemoderate
    Cooked together598 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Mutton cutlets
Provide the main meat, which becomes tender during the long gentle stew.
Own fat
Sautéing the cutlets in their fat adds richness and browns their surface.
Stock
Forms the liquid that stews the meat and becomes the gravy.
Young peas
Add sweetness and fresh flavor to the stew and the finished dish.
Brown roux
Thickens the gravy, giving it body and a deeper color.

The step that matters

Gentle stewing of the cutlets. Stewing gently rather than boiling keeps the meat tender and prevents the liquid from reducing too quickly or turning tough. Skimming removes impurities that would otherwise cloud the gravy.

“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 recipesGreen PeasGreen Peas229 recipesHaricot MuttonHaricot Mutton59 recipesMutton SoupMutton Soup56 recipes