Mutton Broth for the Sick
Ingredients
Directions
Prepare
Remove the skin and fat from the mutton.
Place the mutton in a saucepan and cover it with cold water.
Simmer
Simmer gently for about an hour, skimming regularly.
Strain and serve
Strain the broth and let it cool.
Once cooled, remove the hardened fat from the surface.
Serve the broth warm.
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 meaty flavour, and its connective tissue softens into gelatin that gives the broth body.
The step that matters
Simmer gently. At a hard boil, fat and proteins are churned into the liquid, making the broth cloudy and greasy. A gentle simmer lets fat rise to the surface for skimming and keeps the broth clear.
“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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