Mutton Tea
Ingredients
Directions
Prepare
Cut the mutton into thin slices, removing all fat.
Make the tea
Place the slices in a stew pan with ½ cup of water and heat on the stove to draw out the liquid.
Once the liquid has boiled away, add 1 quart of water and let it boil gently for 30 minutes.
Strain the mixture through a clean cloth to ensure clarity.
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
- Lean loin of mutton
- Provides the meat flavour and savoury body that the liquid draws out into the tea.
The step that matters
Heating the mutton to draw out its liquid. The mutton must be heated gently so its juices release slowly into the water. Boiling it hard too early can toughen the meat and leave the tea less flavourful.
“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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