Broth for Sick and Convalescent Persons

Name: Broth for Sick and Convalescent Persons
Ingredients: Put a Crag-end of a Neck of Mutton; a Knuckle of Veal; and a Pullet; a spoonful or two of French-barley; season the broth with Salt, a little Pepper and Cloves

From The closet of Sir Kenelm Digby Knight opened, 1910

For potage, add young beef and adjust herbs accordingly.

Presented as published in 1910. 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 The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 92. The excerpt below is the record exactly as published.

BROTH FOR SICK AND CONVALESCENT PERSONS Put a Crag-end of a Neck of Mutton, a Knuckle of Veal, and a Pullet into a Pipkin of water, with a spoonful or two of French-barley first scalded in a water or two. The Pullet is put in after the other meat is well skimmed, and hath boiled an hour. A good hour after that, put in a large quantity of Sorrel, Lettice, Purslane, Borage and Bugloss,and boil an hour more at least three hours in all. Be- fore you put in the herbs, season the broth with Salt, a little Pepper and Cloves

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