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Mutton Broth

Mutton Broth — a broth and stock recipe, 6 ingredients.

Broth and stock

contains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 3 pounds scrag of fresh mutton neck, cut into several pieces
  • 2 quarts cold water
  • A few turnips, cut into slices
  • A few branches fresh parsley
  • 1 sprig fresh thyme
  • Salt

Steps

  1. Wash the mutton pieces, then place in a pot.
  2. Cover the mutton with the cold water. Bring to a boil, then skim well.
  3. Add the turnips, parsley, thyme, and a little salt.
  4. Boil gently for 1½ hours. Let cool slightly, and skim the fat from the surface.
  5. Strain through a fine sieve to remove the solids.
  6. Cool thoroughly and as quickly as possible to prevent spoilage.
  7. Store in the fridge or freezer until use.

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Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0