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Scotch Mutton Broth

A broth made by simmering a mutton neck with water and fat, then adding bone‑rich pieces.

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

Ingredients

Directions

Prepare the mutton

  1. Soak the neck of mutton in water for 1 hour.

  2. Cut off the scrag and place it in a stew-pan with 2 quarts of water.

Make the broth

  1. Bring to a boil and skim the surface well.

  2. Simmer for 1.5 hours.

Finish the broth

  1. Cut the best end of the mutton into pieces, ensuring each has 2 bones.

  2. Remove excess fat and add the pieces to the broth.

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

Neck of mutton
Provides the meat and bones that flavour the broth as it simmers.
Water
Serves as the cooking liquid that extracts flavour and gelatin from the meat and bones.
Fat from mutton
Adds richness and carries savoury flavour through the broth.

The step that matters

Skim the surface after bringing to a boil. Foam and scum that rise as the liquid heats can cloud the broth and taste off. Skimming them while the broth is first heating keeps it clear and clean-flavoured.

“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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