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With the Cold Mutton

A cold stock made from sirloin beef bones simmered for hours and skimmed of fat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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With the Cold Mutton

Ingredients

Directions

Prepare

  1. Break the bones into 8-10 pieces using a chopper.

  2. Place the bones in a stock pot or large saucepan with 1 gallon of water.

Make the stock

  1. Stew gently for 5-6 hours by the side of the fire.

  2. Strain the liquid through a sieve into a basin.

Chill and skim

  1. Let it sit for several hours or until the next day.

  2. Once cold, skim off all the fat.

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

Bones from a 10-12 pound piece of sirloin beef
Release gelatin and body into the water during long, slow stewing, giving the stock richness.

The step that matters

Stew gently. Keeping the liquid at a gentle simmer rather than a hard boil keeps the stock clear. Vigorous boiling breaks up fat and particles, which then cloud the liquid and are harder to skim off later.

“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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