Mutton Broth
From Cassell's dictionary of cookery, 1892
Serves 1
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 1987. The excerpt below is the record exactly as published.
season with pepper and salt, and brown with a few drops of colouring. Toast a thin slice of bread crisply, cut into dice, and serve in the tin or on a small plate. 3. JIiTTON Broth. Take the required quantity of jelly from a shape of mutton, add a pint of boiling water, season wath pepper and salt ; thicken with one tea-spoonful of corn-flour, add a pinch of nut- meg
Cook this with the app: pantry check, scaling, and the assistant.