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Soup

Broth, Mutton, for the Sick

A simple mutton broth made by simmering mutton in water, then skimming and removing fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Broth, Mutton, for the Sick

Ingredients

Directions

Prepare

  1. Remove the skin and fat from the mutton.

  2. Place the mutton in a saucepan and cover it with cold water.

Simmer and strain

  1. Simmer gently for about 1 hour, skimming frequently.

  2. Strain the broth and let it cool.

Finish

  1. Once cooled, remove the hardened fat from the surface.

Recipe from a historical cookbook (Internet Archive).

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 flavour and gelatinous body that gives the broth richness.
Cold water
Extracts flavour and collagen from the meat as it heats slowly.

The step that matters

Simmer gently and skim frequently. A rolling boil emulsifies fat and cloudies the broth, while gentle simmering keeps it clear. Skimming removes foam and impurities that would otherwise taint the flavour.

“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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