Mutton Broth

Ingredients

• One pound neck or knuckle of mutton
• One dessertspoonful whole rice or barley
• Two pints cold water
• One teaspoonful of chopped parsley
• One teaspoonful salt

Method

1. 1

   Wipe the meat with a damp cloth and cut it in small pieces, removing skin and fat.

2. 2

   Remove the marrow from the bone, and put the bone with the meat, water, and salt into a clean lined pan.

3. 3

   Bring it slowly to the boil, and remove all scum carefully.

4. 4

   Simmer for three to four hours, skimming occasionally, then strain it through a fine strainer.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 59. The excerpt below is the record exactly as published.

Mutton Broth. One pound neck or knuckle of mutton. One dessertspoonful whole rice or barley. Two pints cold water. One teaspoonful of chopped parsley. One teaspoonful salt

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