Skip to main content
Drink

Mutton Tea

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

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Mutton Tea

Ingredients

Directions

Prepare

  1. Choose lean, juicy meat from the neck of the mutton.

  2. Combine the mutton, cold water, and salt in a pot.

Cook and serve

  1. Simmer gently until the meat is tender and the flavors are extracted.

  2. Strain the liquid to serve as mutton tea.

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 flavor and the savory body of the broth as it simmers.
Cold water
Acts as the cooking liquid that slowly draws out flavor and gelatin from the meat.

The step that matters

Simmer gently until the meat is tender and the flavors are extracted. Gentle heat draws flavor and juices from the meat into the water without toughening the fibers. A hard boil tends to tighten the muscle and cloud the liquid, so a low, steady simmer gives a clearer, more flavorful result.

“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.

You might also like

Vegetable SoupVegetable Soup350 recipesRaspberry VinegarRaspberry Vinegar214 recipesBrown Coffee with EggBrown Coffee with Egg175 recipesBlackberry CordialBlackberry Cordial129 recipes