Mutton Broth for the Sick
Ingredients
Directions
Prepare
Remove the skin and fat from the mutton.
Place the mutton in a saucepan and cover it with cold water.
Cook and strain
Simmer gently and skim the surface well.
Cover and cook over moderate heat for about 1 hour.
Strain the broth and let it cool.
Finish
Once cooled, remove the hardened fat from the surface.
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 flavor and gelatin-rich collagen that gives the broth body as it simmers.
- Cold water
- Serves as the cooking liquid, slowly extracting flavor and dissolved protein from the meat.
The step that matters
Skim the surface while simmering. Scum and impurities rise to the surface as the liquid heats. Skimming them keeps the broth clear and free of off flavors, and removing them early prevents cloudiness.
“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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