Mutton-Broth
Ingredients
Directions
Prepare the mutton
Cut the leg of mutton in half.
Hang one half for future use.
Remove any fat from the portion you will use.
Make the broth
Place the mutton in a large pot and cover with water.
Add coarse sea salt to taste.
Simmer gently for several hours until the broth is rich and flavorful.
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
- Mutton
- Provides the meat, bones and connective tissue that give the broth its body and rich flavor.
- Water
- Extracts flavor and gelatin from the meat as it simmers, forming the broth.
- Coarse sea salt
- Seasons the broth and brings out the meat's savory flavor.
The step that matters
Simmer gently. A gentle simmer lets collagen and flavor leach slowly into the liquid, while a hard boil makes the broth cloudy and can toughen the meat.
“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.
More mutton broth recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Yorkshire Pudding264 recipes
Chicken Broth257 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.