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Chops, Mutton, Grilled

Grilled mutton chops seasoned with coarse sea salt and black pepper.

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 ↓

Chops, Mutton, Grilled

Ingredients

Directions

Prepare

  1. Divide the loin into chops and trim away any excess fat.

  2. Curl the end of each chop round and secure it with a small skewer.

  3. Brush the chops with salad oil or butter.

Grill and serve

  1. Grill the chops over a clear fire, turning them three or four times.

  2. Season with coarse sea salt and black pepper 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 + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

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

  3. Butter + peppertop 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
Forms the main meat; its fat is trimmed away and its lean meat cooks to a tender, browned exterior.
Salad oil or butter
Coats the chops so they brown evenly and do not dry out over the fire.

The step that matters

Turning the chops three or four times over the fire. Turning exposes each side to heat in turn, so the chops brown evenly without scorching the surface before the inside is cooked through.

“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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