Mutton Broth

The handbook of household management ... · Tegetmeier, W. B. · 1894

Source: The handbook of household management and cookery
Time: Cook: 120 min Total: 120 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

Two pounds of scrag of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
three pints of water ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]

thickener

arrowroot ↝ Arrowroot, raw [Vegetables and Vegetable Products]
ground rice

to serve with mutton

parsley ↝ Parsley, raw [Not included in a food category]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (6)

Put scrag of mutton into a saucepan with water and salt.
Simmer gently two hours.
Strain through a sieve.
When cold remove every particle of fat.
Thicken with arrowroot or ground rice.
Serve the mutton with parsley and butter.

Original Text

Mutton Broth.—Two pounds of scrag of mutton put into a saucepan with three pints of water and a little salt. Let it simmer gently two hours. Strain through a sieve; when cold remove every particle of fat; it can be thickened with arrowroot or ground rice. The mutton is good to eat with parsley and butter.

Notes

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