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Mutton Tea

A clear broth made by simmering finely chopped mutton in water, seasoned with salt.

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

Ingredients

Directions

Prepare the tea

  1. Remove all skin and fat from the mutton and chop the meat finely.

  2. Place the chopped mutton in a jar and pour the cold water over it.

  3. Let it stand for 2 hours, covered closely.

Heat and serve

  1. Place the jar in a saucepan of cold water and bring to a boil.

  2. Remove the jar immediately, strain the tea, and discard the fat.

  3. Add salt to taste and serve.

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 flavour and the soluble protein and juices that make up the tea.
Cold water
Draws juices out of the chopped meat slowly, giving a clear, light broth.

The step that matters

Removing the jar immediately after the boil. Once the jar reaches boiling, the meat can toughen and the liquid turns cloudy if it keeps heating. Taking it out right away keeps the tea clear and mild.

“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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