Skip to main content
Main

Mutton Broth

A clear broth made by slow‑cooking mutton pieces with water and salt.

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

Mutton Broth

Ingredients

Directions

Prepare

  1. Cut the meat into small pieces, removing as much fat as possible.

  2. Put the meat and bones into a saucepan with the cold water and salt.

Cook and strain

  1. Cook very slowly for 4 to 5 hours, skimming occasionally.

  2. Strain into a bowl and let cool to remove fat.

  3. Reheat before serving if 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.

Photo for illustrative purposes only · Contact us to use it

Explore the science

What each ingredient does

Mutton
Provides the meat and flavour that give the broth its body and taste.
Cold water
Extracts flavour and gelatin from the meat and bones as it heats slowly.

The step that matters

Cook very slowly for 4 to 5 hours, skimming occasionally. Gentle, slow heat keeps the broth clear and extracts flavour without boiling the meat into a cloudy, greasy liquid. Skimming removes foam and fat that would otherwise cloud the 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.

More mutton broth recipes

Scotch 33with Chops 5Jelly 3with Roots 3 See all 391 →

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesYorkshire PuddingYorkshire Pudding264 recipesChicken BrothChicken Broth257 recipes