Mutton Broth
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
When given to a person with a severe cold, or a consumptive, the fat should not be removed.
Presented as published in 1884. 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 Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 244. The excerpt below is the record exactly as published.
Mutton Broth. To make it quickly for an invalid, chop one pound of lean juicy mutton very fine ; pour over it one pint of cold The Boston Cook Book. 417 water. Let it stand until the water is very red, then heat it slowl}'. Let it simmer ten minutes. Strain, season, and add two tahlespoonfuls of soft-boiled rice^ or thicken it slightly with rice flour wet with cold water. Serve hot. When given to a person with a severe cold, or a consump- tive, the fat should not be removed, as it is soothing to the chest, and when absorbed by the rice or some starchy material is not uninviting to the eye. For a fever patient, tne fat should be removed. When you have not time to cool the broth, a piece of soft tissue paper passed over the surface helps to take up an}^ globules of fat which will not come off with a spoon. Barley Soup. Remove the fat and bones from one pound of the neck of mutton. Cut the meat into dice, and add to it one table- spoonful of loell-washed barley and one pint of cold water
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.