Mutton and Veal Broth

Ingredients

• a lean mutton-chop
• i pint cold water
• a table-spoonful of rice
• a little parsley
• pepper
• salt

Method

1. 1

   Boil mutton chop with water, salt, rice, and seasonings for an hour.

2. 2

   Serve fresh.

Nutrition per serving

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 29. The excerpt below is the record exactly as published.

a little parsley. 92 DOMESTIC GUIDE. BAKED PARTRIDGE. Clean the partridge as you would a chicken to roast. Fill with raw oysters and season with but- ter, pepper and salt. Sew it up. Place in the oven well wrapped, with butter, and bake. BROILED PARTRIDGE. Open the partridge on the back, so as not to break the breast, which is usually preferred by the sick. Place it on the gridiron and broil, basting with butter while broiling. Serve on hot plates. BOILED TRIPE. See that the tripe has been well cleaned. Boil it in water until it becomes quite soft. Then pour off the water and boil a few minutes in milk, add- ing a little onion sauce. Serve in a tureen. This is an excellent and readily digestible food. BROILED OYSTERS. Toast some bread, butter, and pour the liquor of oysters over the toast. Set in the oven. Then broil the oysters on a small gridiron and place over the toast, with butter and pepper. CHICKEN JELLY. Cut up a chicken, break all the bones, and put it into a jar. Fill the jar with boiling water, close- ly cover it, and keep the chicken in this boiling water 3^ hours. Then strain the liquor and sea- son it with salt and mace. The mace and spices are generally disliked by most patients, and in that case should be omitted. MEDICAL DIVISION. 93 MUTTON AND VEAL BROTH. Take a lean mutton-chop, i pint cold water, a little salt and a table-spoonful of rice, a little pars- ley, pepper

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