Mutton Broth
From Consult me, 1902
Serves 4
Presented as published in 1902. 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 Consult me (1902) by Robert Kemp Philp, page 340. The excerpt below is the record exactly as published.
MUTTON BROTH. — Take the scrag end of a neck of mutton ; chop it into small pieces ; put it into a saucepan, and fill it with water ; set it over the fire, and when the scum begins to rise, take it clean off, and put in a blade or two of mace, a little French barley, or a crust of white bread
Cook this with the app: pantry check, scaling, and the assistant.