Spinage-Broth

Ingredients

• a neck of Mutton
• a Marrow-bone
• half a pound of French barley
• a bundle of sweet herbs
• two or three blades of Large-mace
• half a peck of Spinage
• two great Onions
• season it with salt as you please

Method

1. 1

   Boil a neck of Mutton and a Marrow-bone in strong broth, skimming well.

2. 2

   Add half a pound of French barley, a bundle of sweet herbs, and two or three blades of Large-mace.

3. 3

   Mince half a peck of Spinage and two large Onions, adding them to the pot.

4. 4

   Let it boil for one hour or more, then serve the Mutton and Marrow-bone with French bread or Manchet.

As published

This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 82. The excerpt below is the record exactly as published.

SPINAGE-BROTH Take strong broth, and boil a neck of Mutton, and a Marrow-bone in it, and skim it very well ; then put in half a pound of French barley, and a bundle of sweet herbs, and two or three blades of Large- mace. Let these boil very well. Then mince half a peck of Spinage, and two great Onions very small, and let it boil one hour or more ; season it with salt as you please

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