Mutton Broth
From Miss Parloa's kitchen companion, 1887
Serves 1
Barley may be omitted.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 455. The excerpt below is the record exactly as published.
Mutton Broth. This is made of a quarter of a pound of the scraggy part of a neck of mutton. Cut off all the fat, and cut the meat into cubes. Add to the meat a table-spoonful of barley and a pint of cold water
Cook this with the app: pantry check, scaling, and the assistant.