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Plain Mutton Broth

A simple broth made by simmering a mutton scrag with water and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Plain Mutton Broth

Ingredients

Directions

Prepare

  1. Break the bone of the mutton with a chopper, keeping the meat intact.

  2. Place the mutton in a stewpan with water and salt.

Make the broth

  1. Boil gently for 2 hours, skimming off any scum and fat.

  2. Allow to simmer slowly until reduced to about 1 quart.

Serve

  1. Serve warm.

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

What each ingredient does

Mutton
Bones and connective tissue release gelatin, giving the broth body, while the meat adds savory flavor.

The step that matters

Skimming scum and fat during the gentle boil. Scum and fat rise to the surface and, if left in, cloud the broth and make it taste greasy. A gentle simmer keeps the liquid clear and lets the fat be removed easily.

“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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