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Scotch Mutton Broth

A broth made by simmering a mutton neck with water and fat, then adding bone pieces and skimming.

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

Ingredients

Directions

Prepare the mutton

  1. Soak the neck of mutton in water for 1 hour.

  2. Cut off the scrag and place it in a stew pan with 2 quarts of water.

  3. Bring the stew to a boil.

  4. Skim the surface well.

  5. Reduce the heat.

Simmer the broth

  1. Simmer for 1.5 hours.

  2. Cut the best end of the mutton into pieces, keeping 2 bones in each.

  3. Remove excess fat.

  4. Add the pieces to the pot.

  5. Skim the broth when the fresh meat boils.

  6. Skim the broth every 15 minutes.

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 neck
Provides the meat and bones that flavour the broth as it simmers.
Fat from mutton
Adds richness and flavour to the broth, though it is skimmed off as it renders.

The step that matters

Skim the surface well. Skimming removes coagulated proteins and loose fat that cloud the broth and taste greasy. Doing it at the boil and repeatedly during the simmer keeps the broth clear and clean-flavoured.

“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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