Mutton Broth

Ingredients

• quarts of good mutton broth
• a quart of young vegetables sliced
• a pint of freshly-shelled green peas
• three pounds of mutton chops
• a little pepper
• a little salt

Method

1. 1

   Put the broth into a deep stewpan and let it boil.

2. 2

   Add the sliced vegetables, peas, and mutton chops.

3. 3

   Boil until the meat and vegetables are tender, then add another pint of peas and season with pepper and salt.

4. 4

   Serve in a deep dish.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 728. The excerpt below is the record exactly as published.

quarts of good mutton broth. Put it into a deep stewpan, and let it boil ; then put with it a quart of young vegetables sliced, including equal quantities of carrots, turnips, onions, finely-shred lettuce, sprigs of cauliflower, and a little chopped parslej'. Add a pint of freshly- shelled green peas, and three pounds of mutton chops, cut either from the loin or the best end of the neck, and freed from all supei-fluous fat. If preferred, lamb may bo substituted for mutton : in either case the meat must be fresh and sweet, and the vegetables young. Boil until the meat and vegetables are tender, then add another pint of peas and a little pepper

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