Mutton Broth
Ingredients
Directions
Prepare the meat
Bruise the mutton meat and bone thoroughly with a chopper.
Place the meat in a hollow dish and moisten with just enough cold water.
Cover with a flat dish and let it sit for 45 minutes.
Simmer and strain
Transfer the meat and liquid to a stew-pan and add the remaining water.
Heat the stew-pan on the hob until it just simmers, then skim the surface with clean paper.
Maintain a simmer for 1.5 hours and strain through a fine sieve.
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 meaty flavour and gelatine that give the broth body and richness.
- Cold water
- Slowly draws flavour and gelatine out of the meat as it heats.
The step that matters
Skim the surface as it heats. Starting with cold water and heating gently lets proteins and fat rise to the surface, where skimming removes them. Skipping this leaves the broth cloudy and greasy.
“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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