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Drink

Mutton Tea

A simple tea made by simmering lean mutton with water and salt until tender, then straining the liquid.

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

Ingredients

Directions

Prepare

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

Make the tea

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

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

  3. Strain the liquid to serve as 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

Lean mutton
Provides the main flavor and the meat compounds that dissolve into the broth.
Cold water
Extracts flavor from the meat slowly as it heats, giving a clear, light liquid.

The step that matters

Simmer gently. Keeping the liquid at a gentle simmer rather than a hard boil helps the meat soften and release flavor without making the tea cloudy or greasy.

“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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