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Mutton Broth for the Sick

A simple mutton broth made by simmering mutton with water, skimming fat, and straining.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Mutton Broth for the Sick

Ingredients

Directions

Prepare

  1. Remove the skin and fat from the mutton and place it in a saucepan.

  2. Cover the meat with cold water.

Make the broth

  1. Let it simmer gently.

  2. Skim the broth well.

  3. Cover the saucepan and cook over moderate heat for about 1 hour.

Finish

  1. Strain the broth.

  2. Let it cool.

  3. Remove the hardened fat from the surface.

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 or loin of mutton
Provides the meat flavor and body that define the broth.
Cold water
Extracts flavor and gelatin from the meat as it heats slowly.

The step that matters

Skim the broth well. As the meat heats, foam and scum rise to the surface. Removing them keeps the broth clear and prevents a dull, bitter taste.

“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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