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Plain Mutton Broth

A simple broth made from mutton, water, and coarse sea salt.

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

Ingredients

Directions

Simmer the broth

  1. Place the mutton in a saucepan and add the water.

  2. Bring to a boil and skim off any foam.

  3. Cover and simmer for 1 hour.

Strain and finish

  1. Strain the broth and let it cool.

  2. Remove the fat from the surface of the cooled broth.

  3. Season with coarse sea salt as desired.

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
Supplies the meat flavor and, as it simmers, collagen that gives the broth body.

The step that matters

Skim off the foam after boiling. The foam is coagulated protein and impurities. Removing it early keeps the broth clear and prevents off, bitter flavors from spreading through the liquid.

“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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