Mutton Broth
Ingredients
Directions
Make the broth
Place the mutton in a pot and cover with cold water.
Simmer gently for nearly all day until the meat is in shreds.
Strain the broth through a colander and refrigerate overnight.
Remove the grease that rises to the top.
Serve
To serve, take 1 tablespoon of the jelly and mix it with ½ cup of boiling water.
Add salt to taste before serving.
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
- Its collagen and connective tissue break down during long simmering, giving the broth body and a gelatinous jelly.
- Cold water
- Extracts flavor and gelatin from the meat as it slowly heats, forming the broth.
The step that matters
Simmer gently. Keeping the liquid at a gentle simmer rather than a hard boil lets connective tissue slowly convert to gelatin while keeping the broth clear and the meat tender.
“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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