Mutton Broth
From Hilda's "where is it?" of recipes, 1891
Neck of mutton makes a tastier broth than the same quantity of beef.
Presented as published in 1891. 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 Hilda's "where is it?" of recipes (1891) by Hildagonda J. Duckitt, page 37. The excerpt below is the record exactly as published.
MUTTON BROTH. Ingredients. 3 lb. of Scrasr End, or Neck of Mutton. i tablespoonful of Pearl Barley, s quarts of Water. A Carrot, or Turnip
Cook this with the app: pantry check, scaling, and the assistant.