Mutton Broth for Invalids
Ingredients
Directions
Prepare the mutton
Cut the mutton into chops, removing any fat or skin.
Wash the mutton in cold water to remove dry blood; do not soak.
Dry the chops with a cloth.
Make the broth
Place the meat and water in a saucepan and bring to a boil.
Just before boiling, add the salt and skim the surface.
Let it simmer for 2 hours, skimming occasionally.
Strain off the meat and let the broth cool.
Before serving, remove any grease from the top.
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
- Scrag of mutton
- Provides the main meaty flavour and gelatin that gives the broth body.
- Cold water
- Extracts flavour and collateral proteins from the meat as it heats slowly.
The step that matters
Skimming the surface. Foam and fat that rise during heating can cloud the broth and taste greasy. Skimming just before the boil and during simmering keeps the broth clear and clean-flavoured.
“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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