Mutton-broth
Ingredients
Directions
Make the broth
Add the mutton to the water in a pot.
Boil gently until the meat is very tender, adding a little salt.
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 becomes tender during gentle simmering.
- 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 rolling boil toughens meat proteins and makes the broth cloudy, while a gentle simmer lets the meat relax and release flavour slowly.
“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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