Mutton Broth (Strong)

Ingredients

• 1 lb. scrag end of mutton
• 1 pint of cold water
• 1 teaspoonful chopped parsley
• a little salt

Method

1. 1

   Cut the meat into small pieces, break the bones.

2. 2

   Put meat and bones into a saucepan with the water.

3. 3

   As soon as it boils, remove the scum, cover closely, and simmer for nearly three hours.

4. 4

   Strain the broth, place in cold water to remove fat, reheat, add parsley and salt, and serve.

As published

This recipe was extracted from Domestic and economical cookery recipes (1897) by Lillie Richmond, page 78. The excerpt below is the record exactly as published.

MUTTON BROTH (Strong). 1 lb. scrag end of mutton INGREDIENTS neck of 1 pint of cold water 1 teaspoonful chopped parsley METHOD. Cut the meat into small pieces, break the bones. Put meat and bones into a saucepan with the water. As soon as it boils remove the scum, cover closely, and simmer for nearly three hours. Strain the broth into a basin, place the basin in cold water, which will cause the fat to quickly rise. Remove the fat carefully, re heat the broth, add the parsley and a little salt

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