Mutton Broth

Ingredients

• 1 lb. of lean mutton or lamb
• 1 quart cold water
• 1 tablespoonful of rice or barley
• 4 tablespoonfuls milk
• salt
• pepper
• a little chopped parsley, if liked

Method

1. 1

   Cut in small pieces 1 lb. of lean mutton or lamb, and boil it, unsalted, in 1 quart cold water, keeping it closely covered until it falls to pieces.

2. 2

   Strain it and add 1 tablespoonful of rice or barley, soaked in a little warm water.

3. 3

   Simmer for 30 minutes, stirring often, then add 4 tablespoonfuls milk, salt and pepper, and a little chopped parsley, if liked.

4. 4

   Simmer again 5 minutes, taking care that it does not burn.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 129. The excerpt below is the record exactly as published.

Mutton Broth — Cut in small pieces 1 lb. of lean mutton or lamb, and boil it, unsalted, in 1 quart cold water, keeping it closely covered until it falls to pieces. Strain it and add 1 table- spoonful of rice or barley, soaked in a little warm water. Simmer for 3^ hour, stirring often, then add 4 tablespoonfuls milk, salt and pepper, and a little chopped parsley, if liked

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