Mutton Broth
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Mutton broth is a nice invalid dish and can be prepared quickly.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 156. The excerpt below is the record exactly as published.
MUTTON BROTH. — Mutton broth can be obtained in tins. The best way of serving it is to warm the contents of the tin by immersing it in some boiling water, which should be kept boiling for about twenty minutes, when the tin should be opened and the contents turned out. Two or three tins of mut- ton bro
Cook this with the app: pantry check, scaling, and the assistant.