Broth

Ingredients

• the lean part of a neck of mutton, about one pound
• a pint of cold water
• A tea-spoonful of pearl barley

Method

1. 1

   Remove all fat from the mutton and cut it into small pieces.

2. 2

   Place in cold water on the fire, skim as scum arises, and let boil for about two hours.

3. 3

   Skim and flavour.

4. 4

   Add pearl barley when the broth begins to boil.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 78. The excerpt below is the record exactly as published.

Broth Take the lean part of a neck of mutton, about one pound ; remove all fat and cut it up into small pieces ; place this in a pint of cold water. Place it on the fire, and as the scum arises skim it carefully ; then let the broth boil for about two hours ; skim, and flavour. A tea-spoonful of pearl barley

Cook this with the app: pantry check, scaling, and the assistant.