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Scotch Mutton Broth

A broth made by simmering a mutton neck in water for 1.5 hours.

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

Ingredients

Directions

Prepare

  1. Soak the neck of mutton in water for 1 hour.

  2. Cut off the scrag end of the mutton.

  3. Place the mutton in a stew pot with 2 quarts of water.

Cook

  1. Bring to a boil and skim off any foam.

  2. Reduce heat and simmer for 1.5 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.

Explore the science

What each ingredient does

Mutton neck
Provides the meat and bones that flavour and enrich the broth as it simmers.
Water
Serves as the cooking liquid that extracts flavour and gelatin from the meat.

The step that matters

Skim off the foam after boiling. Foam carries impurities and coagulated proteins from the meat. Removing it early keeps the broth clear and prevents a murky, off-tasting result.

“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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