Mutton Broth
Ingredients
Directions
Prepare and cook
Cut off all the fat from a loin of mutton, and to each pound of the lean allow a quart of water.
Season it with a little salt and some shredded parsley, and put in some large pieces of the crust of bread.
Boil it slowly for two or three hours, skimming it carefully.
Variations
Make beef, veal, or chicken broth in the same manner.
Add vegetables, barley, or rice if desired.
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. See the original page.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Mutton (in the method)
- Provides the main meat flavour and body as it simmers into the broth.
- Bread crust (in the method)
- Adds body and helps thicken the broth slightly as it softens.
The step that matters
Skimming the broth during the long boil. Slow simmering releases fat and foam from the meat to the surface. Skimming them off keeps the broth clear and less 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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