Veal or Mutton Broth

Ingredients

• Take a scrag-end of mutton (two pounds)
• put in a saucepan with two quarts of cold water
• an ounce of pearl barley or rice
• If vegetables are liked in this broth, take one turnip
• one carrot
• one onion

Method

1. 1

   When it comes to a boil, skim it well, then add half a teaspoonful of salt.

2. 2

   Let it boil until half reduced, then strain it and take off all the fat and it is ready for use.

3. 3

   If vegetables are liked in this broth, cut them in shreds and boil them in the broth half an hour.

As published

This recipe was extracted from The New century cook book (1899), page 17. The excerpt below is the record exactly as published.

Veal or Mutton Broth. Take a scrag-end of mutton (two pounds), put in a sauce- pan with two quarts of cold water and an ounce of pearl barley or rice. When it comes 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.