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Soup

Broth of Mutton

A simple broth made by simmering mutton in water with salt.

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

Ingredients

Directions

Prepare

  1. Cut the mutton into small pieces.

  2. Place the mutton in a pot and cover with water.

  3. Add a pinch of salt.

Simmer and serve

  1. Bring to a boil, then reduce heat and simmer for several hours.

  2. Strain the broth and serve warm.

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 and fat that flavour the broth as it simmers.

The step that matters

Simmering gently for several hours. A rolling boil makes the broth cloudy and greasy, while a slow simmer draws out collagen and flavour gradually and keeps the liquid clear.

“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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