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Drink

Mutton Tea

A simple broth made by simmering lean mutton with water and salt, then straining the liquid.

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

Ingredients

Directions

Prepare

  1. Choose lean, juicy meat from the neck of the mutton.

Make the tea

  1. Combine the mutton, cold water, and salt in a pot.

  2. Simmer gently until the meat is tender and the flavors are extracted.

  3. Strain the liquid to serve as tea.

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
Provides the meat flavor and the savory extract that makes up the tea.
Cold water
Draws juices and flavor out of the meat as it heats slowly.
Salt
Seasons the broth and brings out its savory flavor.

The step that matters

Simmer gently. Boiling hard toughens the proteins in the meat and clouds the liquid. Gentle heat from cold water lets the meat release its juices slowly, giving a tender meat and a clearer, more flavorful tea.

“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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