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 all fat and impurities.
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 slowly.
- Cold water
- Extracts flavour and collagen from the meat as it heats gradually.
- Salt
- Seasons the broth and enhances the flavour of the meat.
The step that matters
Start with cold water and boil slowly. Starting the meat in cold water and heating gently lets proteins and collagen release slowly, giving a clearer, more flavourful broth. Boiling hard emulsifies fat into the liquid and makes the broth cloudy.
“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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