Mutton Broth
Ingredients
Directions
Prepare the mutton
Remove all fat and skin from the mutton.
Cut the mutton into pieces.
Make the broth
Place the mutton in a stew pan with the cold water and salt.
Boil slowly for 1.5 hours.
Strain the broth and let it cool.
Finish and serve
Once cool, remove any fat and dregs.
Reheat the broth 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
- Mutton
- Provides the meat flavour and gelatin-rich body as it simmers in the water.
- Cold water
- Extracts flavour and collagen from the meat slowly, forming the broth.
- Salt
- Seasons the broth and brings out the savoury flavour of the meat.
The step that matters
Boil slowly for 1.5 hours. Keeping the liquid at a gentle simmer rather than a hard boil lets flavour and collagen release gradually, while keeping the broth clear and the meat tender.
“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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