Mutton Broth

Ingredients

• 1 lb. mutton
• 2 pints water
• 1 teaspoonful salt
• 1 tablespoonful rice

Method

1. 1

   Cut the mutton into small pieces, take away all fat and skin, put it into a clean saucepan, with one pint of cold water and the salt; cover it with a lid, and place it by the side of the fire; allow it to come slowly to the boil, and then skim it carefully; let it simmer for two hours, skimming from time to time.

2. 2

   Wash the rice, add it with the remaining half-pint of water to the broth, and let all simmer again for one hour.

3. 3

   Strain the broth and put it aside to become cold.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 69. The excerpt below is the record exactly as published.

mutton broth. beef-tea ; stir over the fire until quite hot. Strain (lie eggs, well beaten with the milk or cream, into the beef-tea, and stir until it is thick and hot. Do not allow the soup to boil after the eggs are added, or they will curdle. INVALIDS’ SOUP— II. 1 lb. lean beef or veal. $ head fresh celery. Salt. I lb. pearl-barley. 1 quart water. 1 slice toast. AVash the barley, put it into a saucepan with plenty of cold water, let it boil, throw away the water, and wash the barley again. Put it when thus prepared into a saucepan, with the beef cut into small pieces, the water, and salt. Let all boil, and skim thoroughly. AVash and cut the celery small ; add it to the soup, and simmer all slowly for from five to six hours ; then rub as much as possible of the soup, &c. through a hair-sieve. Heat as much as will be required at one time, and serve with it dry toast cut into dice. INVALIDS’ CHOP. 1 loin chop. I Salt. Pepper. I 1 slice toast. Trim the fat from the chop, and toast it quickly before the fire with a dish underneath to catch the gravy. AArhen it is cooked, remove the meat from the bone. Chop it small, and pound it in a mortar. Put the meat with the gravy, pepper, and salt into a saucepan to get hot, and serve on a shoe of toasted bread. MUTTON BROTH. 1 lb. mutton. I It pints water. i teaspoonful salt. I 1 table spoonful rice

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