Mutton Broth

Ingredients

• Two pounds of lean mutton from the neck
• a teaspoonful of rice
• cold water
• salt and pepper to taste

Method

1. 1

   Put it over the fire with cold water to cover it, add a teaspoonful of rice picked and washed, salt and pepper to taste.

2. 2

   Boil slowly until the meat falls to pieces.

3. 3

   Take out all the meat, and serve.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 143. The excerpt below is the record exactly as published.

Mutton Broth. Two pounds of lean mutton from the neck. Put it ov«r the fire with cold water to cover it , add a teaspoonAil of rice picked and washed, salt and pepper to taste

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