Another Mutton Broth
From Mrs. Roundell's Practical cookery book, 1898
Serves 10
Vegetables should be cut small for better texture.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 28. The excerpt below is the record exactly as published.
Another Mutton Broth. — Boil 21 lbs. scrag in two pints of water with, three or four tablespoonfuls well-washed pearl barley for four hours, as slowly as possible. Strain and remove all fat. Add 3 lean chops, 3 turnips, 3 carrots, 3 onions
Cook this with the app: pantry check, scaling, and the assistant.