Beef, Mutton, and Veal Broth
From Cassell's dictionary of cookery, 1892
Serves 6
To remove fat, take it off when cold and use blotting paper to absorb any remaining fat.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1803. The excerpt below is the record exactly as published.
Beef, Mutton, and Veal Broth. — Put two pounds of lean beef, one pound of scrag of veal, one pound of scrag of mutton, sweet herbs, and ten peppercorns, into a nice tin saucepan with five quarts of water ; simmer to three quarts ; and clear from the fat when cold. Add one onion
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