Mutton Broth
From A handbook of home economics, 1912
Beef broth may be made in the same way, using meat from the round.
Presented as published in 1912. 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 A handbook of home economics (1912) by Etta Proctor Flagg, page 13. The excerpt below is the record exactly as published.
Mutton Broth 2 Ib. neck of mutton. 1 slice onion (medium size). 1 qt. water (cold). % tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.