Mutton Broth
Ingredients
Directions
Prepare
Cut the mutton into thin slices using a sharp knife.
Place the mutton in a suitable dish and season with salt.
Simmer
Pour the cold water over the mutton and let it simmer over low heat for 1 hour.
Increase the heat and boil for an additional hour.
Strain and season
Strain the broth through a sieve, discarding the meat fibers.
Season the broth to taste.
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 flavor and, as it simmers, collagen that gives the broth body.
The step that matters
Start with cold water and simmer gently. Starting in cold water and holding a low heat lets flavor and collagen release slowly. Vigorous boiling early can emulsify fat into the liquid and make 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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