225. MUTTON BROTH

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 90 min Total: 90 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (10)
  1. Cut the mutton into several pieces.
  2. Wash the mutton pieces in cold water.
  3. Put the mutton into a stewpan with two quarts of cold spring water.
  4. Place the stewpan on the fire to boil.
  5. Skim the broth well.
  6. Add the turnips (cut into slices), parsley (a few branches), thyme (a sprig), and a little salt.
  7. Boil gently by the side of the stove for an hour and a half.
  8. Skim off the fat from the surface.
  9. Strain the broth through a lawn sieve into a basin.
  10. Keep the broth for use.
Original Text
225. MUTTON BROTH. TAKE three pounds of the scrag-end of a neck of very fresh mutton, cut it into several pieces, wash them in cold water, and put them into a stewpan with two quarts of cold spring water; place the stewpan on the fire to boil, skim it well, and then add a couple of turnips cut into slices, a few branches of parsley, a sprig of green thyme, and a little salt. When it has boiled gently by the side of the stove for an hour and a half, skim off the fat from the surface, and then let it be strained through a lawn sieve into a basin, and kept for use.
Notes
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