Mutton Broth

Ingredients

• 2 necks of mutton
• 1 teaspoonf ul salt
• y, cupful fine-cut soup celery
• 1 onion
• 1 sprig of parsley
• a small carrot cut into pieces

Method

1. 1

   Place mutton necks in a saucepan, cover with cold water, add salt, and remove scum as it boils.

2. 2

   Add celery, onion, parsley, and carrot.

3. 3

   Cover tightly and boil until the meat falls from the bones.

4. 4

   Strain through a napkin, remove fat, and season to taste with salt.

5. 5

   Optionally, boil barley or rice with the broth.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 3. The excerpt below is the record exactly as published.

Mntton Broth. — Place 2 necks of mutton in a saucepan, cover with cold water, add 1 teaspoonf ul salt, and as it comes to a boil remove all the scum; add y, cupful fine-cut soup celery, 1 onion, 1 sprig of parsley, and a small carrot cut into pieces

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