Mutton Broth

Ingredients

• mutton
• a pint of water
• a little salt

Method

1. 1

   Prepare mutton broth similarly to beef-tea, ensuring to remove all fat and avoid boiling.

Nutrition per serving

As published

This recipe was extracted from Common-sense papers on cookery (1880) by A. G. Payne, page 99. The excerpt below is the record exactly as published.

a little salt. Then take a fork and squeeze these pieces in every direction, in order, as much as possible, to extract the juices out of the pieces of meat. Next place it all — i.e., water and meat — in an enamelled saucepan, and place it by the side of the fire, not on the fire, and gradually heat it, taking the greatest care that it does not boil. Having continued this process for about an hour and a half or two hours, during the last half-hour keeping the beef- tea hot without boiling, strain the whole off through a strainer, pressing the meat again with a spoon, so as to squeeze as much as possible all the goodness out of it. Then remove all the fat. This can be done by care^- 244 ’ Common-sense Cookery. fully skimming it, or, if time will allow, by letting it get cold, when the fat will harden on the top. Now, to my mind good beef-tea is one of the nicest things we can take when ill, but sick persons often tire of it, and loathe it. When this is the case, very often by adding a little sherry, and allowing it to get cold — when, if properly made, it will be a jelly — patients will take it in this form when they could not in the liquid state. Veal broth and mutton broth are made on exactly the same principles as beef-tea, of course substituting either veal or mutton for the beef, and taking equal care to remove all the fat, and not to let the liquor boil. Another method of making beef-tea very simply, in a way in which no careful watching is required, is to cut up a pound of gravy-beef as before, and simply put it with a pint of water

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