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Stuffed Mutton Chops

Stuffed mutton chops filled with a butter‑flour roux and almonds or mushrooms, then broiled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Flour and almond are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 8,673 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Stuffed Mutton Chops

Ingredients

Directions

Make the filling

  1. Make a white roux by melting the butter and stirring in the flour until thickened.

  2. Gradually add the stock, mixing until it bubbles.

  3. Stir in the chopped almonds or mushrooms and season with salt.

  4. Boil once, then let the mixture cool and stiffen.

Stuff and cook

  1. Cut the mutton chops horizontally to the bone, leaving it intact.

  2. Fill the slit with the cold paste and close the sides.

  3. Secure with a wooden toothpick and broil over clear coals, turning often for 10 minutes.

  4. Remove the toothpicks and serve on a bed of green peas.

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. Flour + almondtop 5% of all pairs
    Smell alikemoderate
    Cooked together8,673 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Butter + almondtop 11% of all pairs
    Smell alikemoderate
    Cooked together9,245 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Butter + muttontop 16% of all pairs
    Smell alikemoderate
    Cooked together3,781 recipes

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

  5. Almond + muttontop 28% of all pairs
    Smell alikelow
    Cooked together148 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Butter
Enriches the roux, giving the filling a rich flavour and smooth body.
Flour
Thickens the stock into a paste that holds its shape when cooled.
Stock
Provides the liquid that is thickened into the savoury paste.
Almonds or mushrooms
Add texture and bulk to the filling.
Mutton chops
Form the outer meat that encloses the cooled filling and cooks over the coals.

The step that matters

Let the paste cool and stiffen before stuffing. A warm paste stays loose and runs out of the slit during cooking. Once cooled, the starch in the roux sets into a firm mass that stays inside the chop.

“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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