Mutton Broth
Ingredients
Directions
Prepare
Soak the neck of mutton in water for 1 hour.
Cut off the scrag (the thin end of the neck).
Make the broth
Place the mutton in a stew pan with 2 quarts of water.
Bring to a boil and skim off any foam.
Reduce heat and simmer.
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 neck
- Supplies the meat and bones that flavour the broth and release gelatin as it simmers.
The step that matters
Reduce heat and simmer. A gentle simmer keeps the broth clear. A hard boil churns fat and fine particles into the liquid, making it 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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