Mutton Broth
From Physical culture cook book, 1901
Excellent for those suffering from dysenteric troubles.
Presented as published in 1901. 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 Physical culture cook book (1901) by Richardson, Mary Mrs., page 73. The excerpt below is the record exactly as published.
Mutton Broth. — Put about four pounds of mutton (not lamb), neck piece preferred, in cold water enough to cover. Simmer — not boil — nearly all day, or until the meat is in shreds. Strain through a colander; place liquor in ice box over night. Next morning remove the grease which has risen, being care- ful not to let any particles remain on the jelly. Keep jelly on ice, and when required for use, take one tablespoonful to one-half cup of boil- ing water. Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.