Mutton Broth
Ingredients
Directions
Soak the mutton in cold water for one hour.
Place the mutton and water in a double boiler and cook for one hour.
Add the salt, let the broth cool, and skim off any fat.
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
- Provides the main meat flavor and body as its proteins and collagen release into the broth.
- Cold water
- Draws flavor and gelatin out of the meat gradually, forming the broth itself.
The step that matters
Keep the broth at a gentle heat. Keep the broth at a gentle heat rather than a hard boil. Vigorous boiling breaks fat and proteins into the liquid, making it cloudy and greasy, while gentle heat yields a clearer broth.
“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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