Plain Mutton Broth for Invalids
about 1 quartIngredients
Directions
Break the bone of the mutton without separating the meat.
Place the mutton in a stewpan with water and salt.
Boil gently for 2 hours, removing scum and fat as it simmers.
After 2 hours, the broth should reduce to about 1 quart and is ready to serve.
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
- Supplies the meat flavour and, from the bone, body and richness to the broth.
The step that matters
Simmer gently and skim scum and fat. A hard boil emulsifies fat into the liquid and churns up impurities, making the broth cloudy and greasy. A gentle simmer keeps it clear, and skimming removes the scum and fat that would otherwise spoil 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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