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Mutton Broth Diet

A clear broth made by simmering a mutton neck with water and salt.

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

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

  1. Place the neck of mutton in a pot with 1 pint of water.

  2. Bring to a boil, then reduce heat and simmer for 1 hour.

  3. Skim off any foam that rises to the surface.

  4. Add ¼ teaspoon of coarse sea salt and simmer for an additional 30 minutes.

  5. Strain the broth and discard the solids.

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

Neck of mutton with bone
Provides the main flavour and gelatin-rich body as it simmers slowly in water.
Water
Extracts flavour and collagen from the meat and bone to form the broth.

The step that matters

Skim off any foam that rises to the surface. Foam carries impurities and fat that cloud the broth and taint its flavour. Removing it early, while the liquid is simmering, keeps the broth clear and clean-tasting.

“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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