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Mutton Cutlets, Plain

Mutton cutlets seasoned with salt and pepper, brushed with clarified butter, and broiled, served with plain brown gravy.

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 ↓

Mutton Cutlets, Plain

Ingredients

Directions

Prepare the mutton

  1. Remove the warm end and excess rib bones from the mutton, leaving cutlet bones about 3.5 inches long.

  2. Cut the neck of mutton into cutlets, detaching meat from the upper part of each bone about ¾ inch.

  3. Dip the cutlets in water and flatten them with a rolling pin, trimming away sinewy parts and excess fat.

Cook and serve

  1. Season the cutlets with pepper and salt, brush with clarified butter, and broil over a clear fire until done.

  2. Serve neatly with plain brown gravy underneath.

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
Provides the meat for the cutlets, and its aging for at least 4 days is stated in the record.
Clarified butter
Coats the cutlets so they brown and stay moist under the broiler.
Coarse sea salt
Seasons the meat and draws out flavor on the surface.

The step that matters

Broiling until done. Thin cutlets cook quickly over direct heat, so they can dry out or char before the centre is done. Brushing with fat helps them brown evenly and stay juicy.

“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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