Skip to main content
Main

Mutton Tea

A clear broth made by simmering finely chopped mutton in cold water, seasoned with salt.

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

Mutton Tea

Ingredients

Directions

Prepare

  1. Remove all skin and fat from the mutton and chop the meat finely.

  2. Place the chopped mutton in a jar and pour the cold water over it.

  3. Let it stand for 2 hours, covered closely.

Make the tea

  1. Place the jar in a saucepan of cold water and bring to a boil.

  2. Remove the jar immediately.

Finish and serve

  1. Strain the tea.

  2. Discard the fat.

  3. Add salt. Serve.

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
Provides the meaty flavour and the juices that dissolve into the water to make the tea.
Cold water
Slowly draws flavour and juices out of the chopped meat without toughening it.

The step that matters

Remove the jar immediately.. Once the water reaches a boil, the heat can toughen the meat proteins and cloud the liquid, so the jar should come out as soon as it boils to keep the tea clear and gentle in flavour.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes