Mutton Broth

Ingredients

• three pounds of the scrag end or neck of mutton
• two quarts of cold spring water
• two turnips cut in slices
• a few sprigs of parsley
• a few sprigs of green thyme
• a little salt

Method

1. 1

   Cut mutton into pieces, wash, and put into a stewpan with cold water.

2. 2

   Boil and skim well.

3. 3

   Add turnips, parsley, thyme, and salt.

4. 4

   After an hour and a half, skim off fat, strain through a sieve, and keep cool for use.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 35. The excerpt below is the record exactly as published.

MUTTON BROTH. Take three pounds of the scrag end or neck of mutton, cut it into several pieces, wash them in cold water and put them into a stewpan with two quarts of cold spring water ; set the stewpan to boil, and skim the broth well ; then add two turnips cut in slices, a few sprigs each of parsley and green thyme, and a little salt

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