Mutton Broth
Ingredients
Directions
Make the broth
Place the mutton in a pot and cover with cold water.
Simmer gently for nearly all day until the meat is in shreds.
Strain the broth through a colander and refrigerate overnight.
Prepare the jelly
Remove the grease that has risen, ensuring no particles remain in the jelly.
Keep the jelly on ice.
Serve
When ready to use, take 1 tablespoon of jelly and dissolve it in ½ cup of boiling water.
Add salt to taste before serving.
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 neck piece
- Its connective tissue breaks down during long simmering, releasing gelatin that sets the cooled broth into a jelly.
The step that matters
Removing the grease and particles from the chilled jelly. Fat left on the surface makes the broth greasy, and any particles left in the jelly cloud it. Chilling firms the fat so it lifts off cleanly, and careful removal keeps the jelly clear and smooth.
“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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