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Mutton Chop Peied

A dish of fried mutton chops served with a browned flour gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and beef are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Mutton Chop Peied

Ingredients

Directions

Prepare the chops

  1. Cut fine mutton chops, removing excess fat.

  2. Rub both sides with a mixture of coarse sea salt and black pepper.

  3. Dip the chops in wheat flour or rolled crackers.

Fry and make the gravy

  1. Fry in hot lard or beef drippings until both sides are browned.

  2. Transfer to a hot dish.

  3. Add hot water to the pan and heat.

  4. Stir in browned flour and let it boil.

  5. Serve the sauce in the pan with the meat.

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. Pepper + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

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

  2. Mutton + beeftop 10% of all pairs
    Smell alikemoderate
    Cooked together2,373 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Wheat + beeftop 11% of all pairs
    Smell alikemoderate
    Cooked together319 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + wheattop 15% of all pairs
    Smell alikemoderate
    Cooked together984 recipes

    Shared aroma: 2-nonenal (fatty, green).

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 browned and served as the main dish.
Wheat flour or rolled crackers
Coat the chops so they brown and form a light crust.
Browned flour
Thickens the pan liquid into a gravy and adds a toasted, nutty flavour.
Hot lard or beef drippings
Conducts heat for browning and adds rich fat flavour.

The step that matters

Fry until both sides are browned. Searing over hot fat creates browning through the Maillard reaction, which builds flavour and colour. Pale or steamed chops lose that flavour, and the drippings left behind are what make the gravy taste rich.

“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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