Mutton Broth

Ingredients

• 2 Ib. mutton or lamb cut
• 1 tb. boiled rice
• f ts. salt
• 2 pts. water

Method

1. 1

   Prepare meat as for broths.

2. 2

   Cut in small pieces.

3. 3

   Add water and salt.

4. 4

   Cook slowly until meat is tender and bones clean.

5. 5

   Strain, cool, remove every particle of fat.

6. 6

   Reheat and add boiled rice.

As published

This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 81. The excerpt below is the record exactly as published.

Mutton Broth 2 Ib. mutton or lamb cut 1 tb. boiled rice from forequarter or leg f ts. salt 2 pts. water

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