Mutton Broth
From The household cook book, 1902
Serves 2
Chopped parsley or other vegetables can be added.
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 The household cook book (1902) by Smiley, James B[ethuel],, page 30. The excerpt below is the record exactly as published.
MUTTON BROTH.— Take 2 lbs. of what is known as the scrags end of the neck of mutton; remove as much as possible every parti- cle of fat. Put it in a quart of cold water, with a slice of onion and a saltspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.