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Mutton Broth for Thb Sick

A simple mutton broth made by simmering mutton with water and salt, then skimming and straining.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Mutton Broth for Thb Sick

Ingredients

Directions

Prepare

  1. Remove the skin and fat from the mutton and place it in a saucepan.

  2. Cover the meat with cold water and let it simmer gently.

Stew and strain

  1. Skim the broth well and cover it.

  2. Allow it to stew over moderate heat for about 1 hour.

  3. Strain the broth and let it cool; the fat will solidify on the surface for easy removal.

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 meat and collagen that give the broth its body and savory flavor.
Cold water
Extracts flavor and gelatin from the meat as it heats slowly.

The step that matters

Skim the broth well. Skimming removes foam and loose fat that rise as the broth heats, keeping the broth clear and less greasy. Starting in cold water and simmering gently prevents the proteins from clouding the liquid.

“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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