Mutton Broth
From The universal cookery book, 1887
Veal or chicken broth can be made similarly.
Presented as published in 1887. 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 universal cookery book (1887) by Gertrude Strohm, page 88. The excerpt below is the record exactly as published.
Mutton Broth. Boil a piece of mutton until it will fall from the bone ; then strain the broth, and let it get cold, so that the fat will rise, which must be taken off ; then warm the liquor, and put in a little salt. Swelled rice or barley may be added to it
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