Mutton Broth
Ingredients
Directions
Prepare
Cut the mutton into small pieces.
Make the broth
Cover the mutton with cold water and cook slowly for 1 hour.
Add coarse sea salt and boil for another hour.
Strain the broth and serve plain or add rice, sago, or pearl barley.
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
- Provides the meat flavor and rich body that the broth is built on.
- Cold water
- Extracts flavor and gelatin from the meat as it cooks slowly.
The step that matters
Cook slowly after covering the mutton with cold water. Starting in cold water and heating gently lets the meat release its juices and collagen gradually into the liquid. Boiling hard early can toughen the meat and leave the broth cloudy.
“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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