Mutton Broth
From The Pattern cook-book, 1890
Serves 4
Barley can be omitted if not preferred.
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 251. The excerpt below is the record exactly as published.
MUTTON BROTH. Take a pound of the scraggy part of the neck of mut- ton, cut off all the far, and cut the lean into small cubes. Add to the meat four table-spoonfuls of pearl barley, and three pints of cold water
Cook this with the app: pantry check, scaling, and the assistant.