Mutton Broth
From The new practical cookery guide, 1913
A hearty broth with mutton and vegetables.
Presented as published in 1913. 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 new practical cookery guide (1913) by E. Seurre, page 27. The excerpt below is the record exactly as published.
Mutton broth — Mutton stock or broth, pearl barley cooked in the broth, brunoise roots, chopped parsley, small trimmed mutton cutlets (cooked in the broth) served in it
Cook this with the app: pantry check, scaling, and the assistant.