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Mutton Cutlets Braised

Braised mutton cutlets simmered in gravy with garlic and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 17,451 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Mutton Cutlets Braised

Ingredients

Directions

Prepare

  1. Season the cutlets with salt and pepper, then dredge each cutlet with flour.

Brown and braise

  1. In a hot pan, rub garlic and melt the butter. Add the cutlets and brown both sides slowly.

  2. Pour in the gravy and simmer gently for 30 minutes.

Serve

  1. Serve the sauce over the cutlets, arranged with the ends of the bones meeting in the center.

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. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Pepper + garlictop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Clove + garlictop 10% of all pairs
    Smell alikemoderate
    Cooked together11,368 recipes

    Shared aroma: linalool (floral, citrus).

  4. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + garlictop 15% of all pairs
    Smell alikemoderate
    Cooked together10,149 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter 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

Mutton cutlets
Main protein that becomes tender during slow simmering in the gravy.
Flour
Coats the cutlets so they brown evenly and help thicken the surrounding sauce.
Butter
Carries heat for browning and adds richness to the pan and sauce.
Gravy
Provides the liquid that braises the cutlets and forms the sauce.

The step that matters

Brown both sides slowly. Slow browning in fat builds deep flavor through the Maillard reaction without scorching the flour coating or garlic, which turn bitter when burnt.

Swap the garlic

How well each one fits the dish's main ingredients (mutton, pepper, flour, butter, clove):

  1. Cinnamonfits better
  2. Nutmegfits better
  3. Cardamomfits better
  4. Garlicthe original

Fit is the average pairing score against mutton, pepper, flour, butter, clove. Candidates are from the same food group and used in at least 100 recipes.

“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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