Mutton Broth
Mutton broth is a plain, old-fashioned British preparation, adapted here from an 1881 household encyclopedia. Scrag end of neck is a cheap, bony cut, and it is exactly what you want, because the bones and connective tissue give the pot body as they simmer. Turnip, parsley and thyme keep the flavor clean and savory. Skimming twice, once after the first boil and again for the fat, gives a clear, light broth.
Instructions
Wash the pieces of mutton neck and put them in a large pot.
Pour in the cold water so the meat is covered. Bring it to a boil, then skim off the scum that rises to the top until the surface looks clear.
Add the sliced turnips, the parsley, the thyme and a little salt. You can adjust the salt later, so start light.
Keep the pot at a gentle boil for 1½ hours. Let it cool slightly, then skim the fat from the surface.
Strain the broth through a fine sieve and discard the solids.
Cool the broth thoroughly and as quickly as you can, since slow cooling lets it spoil. Store it in the fridge or freezer until you need it.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
