Mutton Broth
Ingredients
Directions
Boil the mutton with water for 3 hours.
Add salt to taste.
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
- Provides the meat flavour and gelatin that give the broth body as it simmers.
- Water
- Extracts flavour and collagen from the meat during the long simmer, forming the broth.
The step that matters
Skim off the fat once cooled. Fat melts into the hot broth and can make it greasy. Chilling lets the fat rise and set on the surface, so it lifts off cleanly.
“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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