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Grilled Mutton Chop

A grilled mutton chop seasoned with coarse sea salt, served with white bread slices and mushroom catsup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Mushroom and bread are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 2,536 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Grilled Mutton Chop

Ingredients

Directions

Prepare

  1. Preheat your grill to a bright, clear flame.

  2. Season the mutton chop with coarse sea salt.

Grill and serve

  1. Place the chop on the grill and cook for about 10 minutes, turning it every minute or two to prevent hardening.

  2. Use two spoons or tongs to turn the chop carefully.

  3. Serve the chop with white bread slices and a dash of mushroom catsup.

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. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

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

  2. Mutton + breadtop 12% of all pairs
    Smell alikemoderate
    Cooked together1,488 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Mutton + mushroomtop 13% of all pairs
    Smell alikemoderate
    Cooked together685 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

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

What each ingredient does

Mutton chop
Is the main cut of meat that is cooked over the flame and browned on the outside.
White bread
Serves as sippets to soak up the meat juices and catsup alongside the chop.

The step that matters

Turning the chop every minute or two. Frequent turning exposes the meat to heat evenly, so the outside browns without drying out or toughening. Letting one side sit too long over a hot flame can char it while the inside stays underdone.

“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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