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Mutton Chop Fried

Fried mutton chops served with a sauce made from browned flour and hot water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Mutton Chop Fried

Ingredients

Directions

Prepare

  1. Cut the 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 sauce

  1. Fry in hot lard or beet drippings until both sides are golden brown.

  2. Transfer the chops to a hot dish.

  3. Add hot water to the pan. Heat the pan, then stir in the browned flour and let it boil briefly.

Serve

  1. Pour the sauce over the meat 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. Wheat + flourtop 12% of all pairs
    Smell alikemoderate
    Cooked together4,373 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  3. Mutton + peppertop 16% of all pairs
    Smell alikelow
    Cooked together5,442 recipes

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

  4. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Mutton + wheattop 21% of all pairs
    Smell alikemoderate
    Cooked together49 recipes

    Shared aroma: 1-nonanal (fatty, waxy).

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

What each ingredient does

Wheat flour or rolled crackers
Forms a coating that browns in the hot fat and helps the crust stay on the meat.
Browned flour
Thickens the pan liquid and adds a toasted, nutty flavor to the sauce.
Hot lard or beet drippings
Conducts heat to brown the coating and adds rich flavor to the meat.

The step that matters

Fry until both sides are golden brown. The coating browns through Maillard reactions in hot fat, which builds flavor and crust. Pale or underheated frying leaves the coating soggy and greasy.

“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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