Mutton Broth

Ingredients

• 2 pounds lean mutton
• 1 quart of cold water
• 1 tablespoon of well-washed rice
• salt and pepper to taste

Method

1. 1

   Cut 2 pounds lean mutton into squares, removing every particle of fat, cover with 1 quart of cold water, let it come to a boil and simmer slowly for 2 hours.

2. 2

   20 minutes before it is taken up add 1 tablespoon of well-washed rice, salt and pepper to taste.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 72. The excerpt below is the record exactly as published.

it 1 quart cold water and a small quantity of salt, let stand an hour then cook in the oven slowly for 4 hours, For a convalescent add small onion and carrot to flavor it. Mrs. SPRY. EXPRESSED BEEF JUICE—Broil lean beefsteak till it is heated through ; squeeze the juice out with either a beef press or lemon squeezer. Strain through gauze to get the fat off. Before serving warm the juice in a small cup placed in a bowl of boiling water. Stir to prevent coagulating. Miss CAMPBELL, SCRAPED BEEF.—Scrape with knife or spoon lean steak ; make into a little pat; have pan very hot, butter slightly, put in meat and cook lightly, salt to taste. Place on plate and serve at once. Miss CAMPBELL. ALBUMENIZED WATER.—One quarter pint of cold water, white of 1 egg, juice of 1 orange or 4 lemon, small 186 FOR THE INVALID’S TRAY. teaspoon sugar. Shake together in a wide-mouthed jar until thoroughly mixed. Serve iced. Miss CAMPBELL. CALF’S-FOOT JELLY.—Scald 4 feet and when quite clean let them remain in cold water an hour, then put them on to boil in 3 quarts of water and boil till reduced 14 pints, strain through a sieve and let stand until quite cold. Take oft all fat and be careful not to take up any settlings. Put in a stew pan with juice of 2 lemons and whites of 6 egus well beaten, + pound of loaf sugar and $ pint white wine, let all just boil, take from fire and when a little cold pour through a flannel bag on the eggshells. This must be repeated till quite clear. Put the rind of one lemon in your mould and pour jelly on it. CALF’S-FOOT JELLY.—Chop off the end bones of 4 calf’s feet, put them into a stock pot with enough water to cover them, boil till very tender, strain it through a sieve and set it by till cold. Then take off the fat and place the stock into a stew pan; break 8 eggs into a basin, whites, yolks and shells all together; pare the thin rind of 4 lemons taking care that none of the white is put in as that is bitter, add the juice of the lemon to the stock with 3 bitter almonds, blanched and powdered, 6 cloves and $ a stick of cinnamon. It will take nearly a pound of sugar, a pint of white or port wine and a large glass of brandy. Melt the stock in the stew pan then put in all the other in- gredients and whisk it all well together over a good fire. Keep stirring it with a whisk until it nearly boils. Let it boil 5 minutes. Take it off the fire and strain through a clean flannel bag that has been just dipped into boiling water. Pour into moulds that have been dipped in cold water, and set away to jell. Mrs. SHANACY. MUTTON BROTH.—Cut 2 pounds lean mutton into squares, removing every particle of fat, cover with 1 quart FOR THE INVALID’S TRAY. 187 of cold water, let it come to a boil and simmer slowly 2 hours. 20 minutes before it is taken up add 1 tablespoon of well-washed rice, salt and pepper to taste

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