Mutton Broth
Ingredients
Directions
Make the broth
Boil the mutton with water for 3 hours.
Add salt to taste.
Cool and serve
Pour the broth into a basin and let it cool.
Skim off the fat once cooled.
Reheat as needed.
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
- Lean loin of mutton
- Releases meat flavour and savoury body into the water during long simmering.
The step that matters
Skim the fat after cooling. Fat floats on hot broth and mixes in, making it greasy. As the broth cools, the fat solidifies on the surface, so it can be lifted off cleanly before reheating.
“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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