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Mutton Chops, Grilled

Grilled mutton chops seasoned with salt, pepper, optional herbs, and served with hot butter and ketchup.

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 Chops, Grilled

Ingredients

Directions

Prepare

  1. Cut the chops 1 inch thick from the loin or neck, trimming excess fat.

  2. Season each chop with salt, pepper, and herbs if desired.

  3. Dip each chop in warmed butter or dripping.

Grill and serve

  1. Broil on a gridiron over a clear fire for 8 to 10 minutes, turning frequently.

  2. Avoid piercing the meat to retain juices.

  3. Once cooked, place chops on a hot dish, slightly overlapping.

  4. Pour 2 teaspoons of hot butter and 1 tablespoon of hot ketchup over the chops and serve immediately.

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 chops
Provide the meat that is cooked and served as the main component of the dish.
Butter or dripping
Adds richness and moisture, and helps the chops brown during broiling.

The step that matters

Avoid piercing the meat. Piercing lets the juices escape, leaving the chops drier. Turning with tongs rather than a fork keeps the juices inside the meat while it cooks.

“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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