A quick made Broth

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Time
Cook: 30 min Total: 30 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (6)
  1. Take a bone or two of a neck or loin of mutton, take off the fat and skin.
  2. Set it on the fire in a small tin saucepan that has a cover, with three quarters of a pint of water, the meat being first beaten, and cut in thin bits.
  3. Put in a bit of thyme and parsley, and, if approved, a slice of onion.
  4. Let it boil very quick, skim it nicely.
  5. Take off the cover, if likely to be too weak; else cover it.
  6. Half an hour is sufficient for the whole process.
Original Text
A quick made Broth. Take a bone or two of a neck or loin of mutton, take off the fat and skin, set it on the fire in a small tin saucepan that has a cover, with three quarters of a pint of water, the meat being first beaten, and cut in thin bits; put a bit of thyme and parsley, and, if approved, a slice of onion. Let it boil very quick, skim it nicely; take off the cover, if likely to be too weak; else cover it. Half an hour is sufficient for the whole process.
Notes
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