Mutton Broth
From A bill of fare for every day in the year ..., 1892
Presented as published in 1892. 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 bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 39. The excerpt below is the record exactly as published.
Mutton Broth. Sauted Meat. Potatoes. Fall Spinach. Bread and Butter. Hot Apple Pie. Cheese. Supper — Dried Beef. Baking Powder Biscuit. Baked Apples. Cake. Tea. MiTTON Broth. — Take 2 pounds of neck of mutton, cut in pieces and cover it in the kettle with 3 pints of water
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