Mutton Broth
Ingredients
Directions
Cook the mutton
Cook the neck piece of mutton in enough water to cover it.
Simmer gently for several hours without boiling.
Strain the liquid through a colander.
Chill and skim
Refrigerate the strained liquid overnight.
Remove the grease from the jelly.
Reheat and season
Reheat the broth.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Mutton neck piece
- Its connective tissue breaks down into gelatin, giving the broth body and a jelly that sets when chilled.
The step that matters
Simmer gently without boiling. A gentle simmer draws out flavor and gelatin slowly. A rolling boil agitates the fat and proteins, which emulsify into the liquid and make the broth 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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