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 and strain
Simmer gently for about 1 hour, skimming frequently.
Strain the broth and let it cool.
Finish
Once cooled, remove the hardened fat from the surface.
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
- Provides the meat flavour and gelatin that give the broth body.
- Cold water
- Extracts flavour and collagen from the meat as it heats slowly.
The step that matters
Simmer gently. A rolling boil emulsifies fat into the liquid and makes the broth cloudy. A gentle simmer keeps it clear, and skimming removes impurities that rise to the surface.
“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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