Skip to main content
Main

Cold Mutton Broiled

Broiled slices of cold boiled mutton seasoned with salt and pepper, served with a tomato-based thick sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 ↓

Cold Mutton Broiled

Ingredients

Directions

  1. Cut the cold boiled leg of mutton into thick slices.

  2. Season the slices with coarse sea salt and black pepper.

  3. Broil the mutton until it is very hot.

  4. Add a thick sauce flavored with fresh tomatoes or tomato sauce before serving.

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 + saucetop 25% of all pairs
    Smell alikelow
    Cooked together1,087 recipes

    Shared aroma: decanoic acid (soapy, waxy).

  3. Pepper + saucetop 27% of all pairs
    Smell alikelow
    Cooked together15,303 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Pepper and sauce barely smell alike, yet cooks put them together in 15,303 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Mutton
Its surface browns and firms under the intense broiler heat, adding savory flavor.
Thick sauce
Adds moisture and a tomato acidity that balances the rich, savory meat.

The step that matters

Broil the mutton until it is very hot. The mutton is already cooked, so the broiler only needs to reheat it and brown the surface. Thin slices dry out and toughen quickly under strong heat, so they should be watched closely and not left under the broiler longer than needed.

“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.

More broiled mutton recipes

Chops 50Kidneys 19Cutlets 10with Tomato Sauce 5Chop 4Shoulder 4 See all 5 →

You might also like

Mutton BrothMutton Broth292 recipesHaricot MuttonHaricot Mutton59 recipesMutton SoupMutton Soup56 recipesCurried MuttonCurried Mutton9 recipes