Mutton Broth
From Cassell's dictionary of cookery, 1892
Serves 4
This broth is very supportive against weakness.
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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1807. The excerpt below is the record exactly as published.
Mutton Broth. — This is best made with the scrag-ends of the necks chopped in pieces, then well washed and soaked in warm water to draw out the blood, and allowed to simmer for two hours. 3futton Broth (another way). — This is a very supporting broth against any kind of weakness. Boil two pounds of loin of mutton, with a very large handful of chervil, in two quarts of water
Cook this with the app: pantry check, scaling, and the assistant.