Mutton Broth

Ingredients

• 2 lbs. neck of mutton
• 1 carrot
• ^ turnip
• 1 teaspoonful salt
• 2 oz. rice
• 3 pints water
• 2 onions
• h teaspoonful pepper

Method

1. 1

   Cut the mutton into small pieces, put it into a saucepan with the water and salt, allow it to boil, remove the scum, add the vegetables, cut into small dice, let it simmer for 1.5 hours, then add the rice and pepper, and boil for 15 minutes, pour into a tureen and add a teaspoonful of chopped parsley.

Nutrition per serving

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 8. The excerpt below is the record exactly as published.

MUTTON BROTH. INGREDIENTS. 2 lbs. neck of mutton 1 carrot ^ turnip 1 teaspoonful salt 2 oz. rice 3 pints water 2 onions h teaspoonful pepper

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