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Mutton Broth

A clear broth made by simmering mutton neck in cold water for six hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Mutton Broth

Mutton Broth

Ingredients

Directions

  1. In a large pot, combine the neck of mutton and cold water.

  2. Gently boil for six hours.

  3. After boiling, allow the broth to cool and remove all fat.

Recipe from a historical cookbook (Internet Archive).

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

Neck of mutton
Provides the meat and collagen that give the broth body and savoury flavour.
Cold water
Acts as the cooking liquid that extracts flavour and gelatin from the meat during the long simmer.

“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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