Welsh Mutton
Ingredients
Directions
Prepare
Break the bones of the roast mutton into small pieces.
Place the bones in a digester with 3 pints (6 cups) of water.
Stew in batches
Stew slowly for 3 hours to produce 1½ pints (3 cups) of jelly.
Re‑break the bones and add 1½ cups of water.
Stew for 2 hours to produce ¾ pint (1½ cups) more jelly.
Re‑break the bones again and add 1 cup of water.
Stew to produce an additional ¼ pint (½ cup) of jelly.
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
- Roast welsh leg of mutton bones
- Provide the collagen and marrow that break down during slow stewing into rich, gelatinous jelly.
- Water
- Extracts flavour and gelatin from the bones and forms the broth.
The step that matters
Stew slowly over the full time. Gentle, prolonged simmering lets collagen in the bones convert to gelatin and dissolve into the liquid. Boiling hard or cutting the time short yields less jelly and a thinner, less flavourful broth.
“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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