Mutton Broth

Ingredients

• 1 lb. lean mutton
• 1 pint of cold water
• 2 table-spoonfuls boiled rice
• A little flour

Method

1. 1

   Chop 1 lb. lean, juicy mutton very finely, and pour over it 1 pint of cold water.

2. 2

   Let it stand till the water is very red, then heat it very slowly and simmer gently for 10 minutes.

3. 3

   Strain, season, and add 2 tablespoonfuls soft-boiled rice; thicken slightly with flour mixed with a little cold water.

As published

This recipe was extracted from Household cookery (1905) by E. Crichton, page 36. The excerpt below is the record exactly as published.

pint of cold water, and boil about \ hour. Strain, add lemon-juice, and sweeten to taste. If wanted for babies, boil till thick, add a little milk and sugar. Gruel 2 table-spoonfuls oatmeal. Sugar. I pint boiling water. Salt. Method, — Mix meal in a bowl with a little cold water ; pour over it the pint of boiling water, allow it to stand 30 minutes, stirring several times. Pour water from the bowl into a pan^ allowing very Httle of the meal to escape. Boil 10 or 15 minutes. Strain, sweeten and flavour according to taste. A small piece of butter and a little milk is a great improvement. Mutton Broth 1 lb. lean mutton. i pint of cold water. 2 table-spoonfuls boiled rice. A little flour

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