Scotch Mutton Broth
Ingredients
Directions
Prepare
Soak the neck of mutton in water for 1 hour.
Cut off the scrag end.
Cook
Place the mutton in a stew pot with 2 quarts of water.
Bring to a boil and then simmer until the meat is tender.
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 neck
- Provides the meat and bones that flavour and enrich the broth as it simmers.
- Water
- Extracts flavour and gelatin from the meat, forming the body of the broth.
The step that matters
Simmer until the meat is tender. Boiling vigorously toughens meat proteins and clouds the broth. A gentle simmer lets connective tissue break down slowly, giving tender meat and a clearer, richer broth.
“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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