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Boiled Mutton Chops

A simple boiled mutton chop prepared by grilling and seasoning with salt, pepper, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 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 ↓

Boiled Mutton Chops

Ingredients

Directions

Prepare

  1. Cut the chops from a well-hung, tender loin of mutton, removing excess fat and trimming them into a nice shape.

  2. Slightly beat the chops and level them.

Grill

  1. Preheat a grill over a bright, clear fire.

  2. Rub the bars with a little fat.

  3. Place the chops on the grill and turn them frequently.

  4. Cook for about 8 minutes until done.

Season and serve

  1. Season the chops with pepper and salt.

  2. Place the chops on a hot dish and rub a small piece of butter on each chop.

  3. 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

Loin of mutton
Provides the meat itself; a well-hung, tender cut stays juicier and more flavourful when grilled.
Butter
Adds richness and moisture to the hot chops as it melts over the meat.

The step that matters

Turning the chops frequently. Frequent turning over a bright fire lets the heat reach the centre gently, helping the chops cook through without the outside burning before the inside is done.

“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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