Veal or Mutton Broth

Ingredients

• Take a scrag-end of mutton (two pounds)
• put it in a saucepan with two quarts of cold water
• an ounce of pearl barley or rice
• half a teaspoonful of salt
• one turnip
• one carrot
• one onion

Method

1. 1

   Put the mutton in a saucepan with cold water and barley or rice.

2. 2

   Skim when boiling, add salt, boil until half reduced, strain, and remove fat.

3. 3

   For vegetables, add turnip, carrot, and onion cut in shreds, boil for half an hour.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 324. The excerpt below is the record exactly as published.

VEAL OR MUTTON BROTH. Take a scrag-end of mutton (two pounds), put it in a saucepan with two quarts of cold water and an ounce of pearl barley or rice. When it is coming to a boil, skim it well, then add half a teaspoonful of salt ; let it boil until half reduced, then strain it and take off all the fat and it is ready for use. This is excellent for an invalid. If vegetables are liked in this broth, take one turnip, one carrot and one onion

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