Mutton Broth

Ingredients

• 2 lb. mutton, fore quarter or neck
• 1 1/2 qt. cold water
• 1 small onion
• 2 tbs. barley or rice
• 1 ts. salt
• Spk. pepper

Method

1. 1

   Wipe the meat, remove the fat and skin, and cut the meat into inch pieces.

2. 2

   Put the bones and meat into cold water and let them stand one hour; add the onion, and the washed barley or rice, and cook the mixture slowly about three and a half hours.

3. 3

   If water boils away during cooking, add boiling water.

4. 4

   Remove the bones and meat, and add the seasoning.

Nutrition per serving

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 32. The excerpt below is the record exactly as published.

2 lb. mutton, fore quarter or neck 1} qt. cold water 1 small onion 2 tbs. barley or rice 1 ts. salt Spk. pepper MUTTON BROTH

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