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Mutton Broth

A clear broth made by simmering mutton neck pieces, salt, and water for three hours.

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

Mutton Broth

Ingredients

Directions

Prepare

  1. Remove the skin and fat from the mutton and cut the meat into small pieces.

  2. Break the bones and add the meat, bones, and salt to the cold water.

Simmer

  1. Heat slowly and simmer for three hours.

  2. If time allows, let it cool to remove more fat easily.

  3. Optionally, cook a little barley or rice in the broth.

Finish and serve

  1. Remove the fat and bones, season to taste, and serve hot.

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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Mutton
Provides the meat and bones that give the broth its body and rich flavour.
Cold water
Forms the liquid base; starting cold helps extract flavour gradually as it heats.

The step that matters

Heat slowly and simmer. Heating gently keeps the broth from boiling hard, which would make it cloudy and emulsify fat into it. A slow simmer draws out flavour and gelatin from the bones while keeping the liquid clear.

“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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