Mutton Broth (No. 194)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

two pounds of scrag of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
a tea-spoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a table-spoonful of best grits
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
two or three turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
No. 490
No. 564
No. 564

Instructions (7)

Put the scrag of mutton into a stew-pan and cover it with cold water.
When the water becomes milk-warm, pour it off.
Put it in four or five pints of water, with a tea-spoonful of salt, a table-spoonful of best grits, and an onion.
Set it on a slow fire.
When you have taken all the scum off, put in two or three turnips.
Let it simmer very slowly for two hours.
Strain it through a clean sieve.

Original Text

Mutton Broth.—(No. 194.)

Take two pounds of scrag of mutton; to take the blood out, put it into a stew-pan, and cover it with cold water; when the water becomes milk-warm, pour it off; then put it in four or five pints of water, with a tea-spoonful of salt, a table-spoonful of best grits, and an onion; set it on a slow fire, and when you have taken all the scum off, put in two or[197] three turnips; let it simmer very slowly for two hours, and strain it through a clean sieve.

This usual method of making mutton broth with the scrag, is by no means the most economical method of obtaining it; for which see Nos. 490 and 564.

Obs. You may thicken broth by boiling with it a little oatmeal, rice, Scotch or pearl barley; when you make it for a sick person, read the Obs. on Broths, &c. in the last page of the 7th chapter of the Rudiments of Cookery, and No. 564.

Notes

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