Mutton-broth
Ingredients
Directions
Make the broth
Add the mutton to the water in a pot.
Boil gently until the meat is very tender.
Add a little salt during cooking.
Strain and serve
Strain the broth into a basin.
When cold, skim off the fat.
Warm the broth before serving.
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
- Loin of mutton
- Gives the broth its meaty flavour and body as it simmers into the liquid.
- Water
- Acts as the cooking liquid that extracts flavour and gelatin from the meat.
The step that matters
Boil gently until the meat is very tender. A gentle simmer lets collagen in the meat break down slowly into gelatin, giving body and tenderness. A hard rolling boil toughens the meat fibres and makes 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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