Mutton Broth No. 2
From The art of cookery, 1899
Serves 4
Toasted bread or cooked barley may be served in the broth, if preferred.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 47. The excerpt below is the record exactly as published.
Mutton Broth No. 2. — To four cups of mutton stock add one cup of boiled rice and one tablespoonful of minced parsley
Cook this with the app: pantry check, scaling, and the assistant.