Essence of Mutton
Ingredients
Directions
Prepare
Shred the mutton finely.
Place the mutton in a jar with the water.
Cook
Cover the jar and place it in a saucepan of boiling water.
Simmer gently for 2 hours.
Finish
Strain and press all the liquid from the meat.
Add a little coarse sea salt to the liquid.
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
- Supplies the meat whose juices and flavour form the stock.
- Water
- Draws out the meat's juices and dissolves flavour during the gentle cooking.
The step that matters
Simmer gently for 2 hours. Boiling vigorously can toughen the meat and cloud the liquid, while gentle heat in a covered jar draws out clear, well-flavoured juices.
“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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