Mutton Broth

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

a neck of mutton about fix pounds ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
a gallon of water ↝ Water, tap [Tap water]
a small bundle of sweet herbs
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
a good crust of bread ↝ Bread, vegetable [Yeast breads]
turnip or two ↝ Turnips, raw [Vegetables and Vegetable Products]
some dried marigolds ↝ Pepeao, dried [Vegetables and Vegetable Products]
a few chives ↝ Chives, raw [Vegetables and Vegetable Products]
parsley chopped small ↝ Parsley, raw [Not included in a food category]
a quarter of a pound of barley ↝ Barley, pearled, raw [Cereal Grains and Pasta]
rice ↝ Rice, cooked, NFS [Rice]
oatmeal ↝ Oatmeal, NFS [Oatmeal]
bread ↝ Bread, vegetable [Yeast breads]
mace ↝ Spices, mace, ground [Spices and Herbs]

Instructions (11)

Take a neck of mutton about six pounds, cut it in two.
Boil the scrag part in a gallon of water.
Skim it well.
Put in a small bundle of sweet herbs, an onion, and a good crust of bread.
When the scrag has boiled about an hour, put in the other part of the mutton.
About a quarter of an hour before the meat is done, put in turnip or two, some dried marigolds, a few chives, and parsley chopped small.
Season it with salt.
You may at first put in a quarter of a pound of barley or rice, which both thickens it and contributes a grateful flavour.
Some like it thickened with oatmeal, and some with bread.
Instead of sweet-herbs and onion, season it with mace; but this is mere fancy, and determined by the different palates of different people.
If you boil turnips as sauce to the meat, let it be done by themselves, otherwise the flavour, by being too powerful, will injure the broth.

Original Text

Mutton Broth.
TAKE a neck of mutton about fix pounds, cut it in two, boil the ſcrag part in a gallon of water, ſkim it well, and then put in a ſmall bundle of ſweet herbs, an onion, and a good cruſt of bread. When the ſcrag has boiled about an hour, put in the other part of the mutton, and about a quarter of an hour before the meat is done, put in turnip or two, ſome dried marigolds, a few chives may parſley chopped ſmall, and ſeaſon it with ſalt. You may at firſt put in a quarter of a pound of barley or rice, which both thickens it and contributes a grateful flavour. Some like it thickened with oatmeal, and ſome with bread; and, inſtead of ſweet-herbs and onion, ſeaſon it with mace; but this is mere fancy, and determined by the different palates of different people. If you boil turnips as ſauce to the meat, let it be done by themſelves, otherwiſe the flavour, by being too powerful, will injure the broth.

Notes

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