Mutton Broth (for an Invalid)
From The "A1" cookery book, 1901
Serves 2
Pearl barley or rice can be added.
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
- i lb. scrag end neck of mutton (very lean)
- i onion
- a bunch of sweet herbs
- pepper
- salt
- i pint water
Method
Put mutton into a stew-pan, pour over cold water, and add other ingredients.
When it boils, skim carefully, cover, and simmer gently for an hour.
Strain, cool, remove fat, and warm as needed.
Optionally add scalded minced parsley.
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 12. The excerpt below is the record exactly as published.
Mutton Broth (for an Invalid). — i lb. scrag end neck of mutton (very lean), i onion, a bunch of sweet herbs, pepper and salt to taste, i pint water
Cook this with the app: pantry check, scaling, and the assistant.