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Mutton Tea

A simple broth made by simmering sliced mutton in cold water and seasoning with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Mutton Tea

Ingredients

Directions

Prepare

  1. Remove all fat from the mutton.

  2. Combine the mutton and cold water in a pot.

Cook

  1. Cover and place near the fire for 1 hour.

  2. Simmer for 2 hours.

Strain and serve

  1. Strain the mixture and serve warm.

  2. Add salt to taste.

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 flavor and dissolved savory compounds that give the tea its body.
Cold water
Slowly extracts flavor and gelatin from the meat as it heats, forming the liquid.

The step that matters

Remove all fat from the mutton.. Fat left on the meat melts into the liquid and floats on top, making the tea greasy and heavy on the palate.

“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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