Mutton Broth

Ingredients

• 1 lb. neck of mutton (scrag end)
• 1 oz. whole rice
• 1 quart water
• ½ teaspoonful salt

Method

1. 1

   Remove all the fat from the meat; cut the meat into small pieces; wash the rice.

2. 2

   Put the meat and salt into a pan, pour the cold water over them, bring slowly to the boil, skim carefully, and simmer for an hour.

3. 3

   Then add the rice, bring to the boil, skim, and simmer for another hour.

4. 4

   Remove the pieces of meat, and serve hot.

As published

This recipe was extracted from The school cookery book (1881), page 68. The excerpt below is the record exactly as published.

Mutton Broth : Required : r lb. neck of mutton (scrag end) ; i oz. whole rice; i quart water; J/ tea- spoonful sal

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