To Boil Mutton
Ingredients
Directions
Place the mutton in a pot of soft water.
Add a small amount of coarse sea salt, reserving more for later.
Boil until the meat is very tender.
Remove the mutton and cover it until it is completely cold.
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
- Provides the meat that softens into a tender texture during long, gentle cooking.
- Soft water
- Cooking liquid that carries heat evenly around the meat and helps it become tender.
The step that matters
Boil until the meat is very tender. A gentle simmer lets the connective tissue in the mutton break down slowly, giving tender meat. A hard, rolling boil toughens the outer fibres and can leave the meat stringy.
“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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