Beef Broth with Mutton is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic stock or broth made from a piece of beef leg and a scrag end of mutton cooked with onions, spices and herbs. The full recipe is presented here and I hope you enjoy this classic British version of: Beef Broth with Mutton.
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This is a classic recipe for a Victorian version of Beef Broth with Mutton that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
BEEF BROTH, WITH MUTTON.—Take part of a leg of beef, and the scrag end of a neck of mutton, break the bones in pieces, and put to it as much water as will cover it; add salt, an onion stuck with cloves, a bunch of sweet herbs, a nutmeg quartered, and some pepper. Let the whole boil together till the meat falls to pieces, and parts with all its nourishment, strain it off into jars, tie down closely, and keep for use.
Modern Redaction
Ingredients:
1 piece of beef leg
1 scrag end of mutton
1/2 tsp sea salt
1 onion, stuck with 6 cloves
1 bunch of sweet herbs, tied together
1 nutmeg, quartered
1/2 tsp black peppercorns
Method:
Break the bones into pieces, place in a pan then pour over enough water to cover. Season with the salt then add the onion, sweet herbs, nutmeg and black peppercorns. Bring the mixture to a boil and continue cooking for about 3 hours, or until the meat falls easily from the bone and has imparted all its nourishment to the liquid.
Strain the liquid and freeze in portions for later use.
