MiTTON Broth
Ingredients
Directions
Cut the mutton into pieces.
Cover the mutton with water in a kettle.
Boil until the meat is tender and falls apart.
Strain the broth and season with salt to taste.
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
- Neck of mutton
- Provides the meat and bones that give the broth its body and rich flavor.
The step that matters
Boil until the meat is tender and falls apart. Simmering slowly breaks down connective tissue into gelatin, which gives the broth body; a hard boil can toughen the meat and cloud the liquid.
“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.
More mutton broth recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Yorkshire Pudding264 recipes
Chicken Broth257 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.