Name: Mutton Broth
Ingredients: 1 pound mutton (neck or shoulder); 1 quart cold water

Mutton Broth

Ingredients

1 pound mutton (neck or shoulder)
1 quart cold water

Directions

Place the mutton in a pot.
Add 1 quart of cold water.
Bring to a boil, then reduce heat and simmer for several hours.

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

Mutton: Provides the meat and collagen that give the broth its body and rich flavor as it simmers.
Cold water: Acts as the cooking liquid that extracts flavor and gelatin from 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.