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Mutton Broth

A clear broth made by simmering sliced mutton in cold water with salt.

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

Mutton Broth

Ingredients

Directions

Prepare

  1. Cut the mutton into thin slices with a sharp knife.

  2. Place the slices in a suitable dish.

  3. Season the slices with salt.

  4. Pour the cold water over the mutton.

Simmer and strain

  1. Let it simmer over low heat for 1 hour.

  2. Bring the broth to a boil.

  3. Cook for an additional hour.

  4. Strain the broth through a sieve.

  5. Discard the meat fibers.

  6. Season the broth with salt to taste.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Mutton
Provides the meat flavour and gelatin that give the broth body as it simmers.
Cold water
Extracts flavour and collagen from the meat as it heats slowly, forming the broth.

The step that matters

Start the mutton in cold water and simmer gently. Starting with cold water and heating slowly lets collagen and flavour release gradually into the liquid. A hard boil early can toughen the meat and leave the broth cloudy.

“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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