MUTTON BROTH, QUICKLY MADE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 20 min Total: 20 min
Yield
0.5 pint
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Cut the meat into small pieces, put it into a saucepan with the bones, but no skin or fat.
  2. Add the other ingredients.
  3. Cover the saucepan, and bring the water quickly to boil.
  4. Take the lid off, and continue the rapid boiling for 20 minutes, skimming it well during the process.
  5. Strain the broth into a basin.
  6. If there should be any fat left on the surface, remove it by laying a piece of thin paper on the top; the greasy particles will adhere to the paper, and so free the preparation from them.
  7. To an invalid nothing is more disagreeable than broth served with a quantity of fat floating on the top; to avoid this, it is always better to allow it to get thoroughly cool, the fat can then be so easily removed.
Original Text
MUTTON BROTH, QUICKLY MADE. 1873. INGREDIENTS.—1 or 2 chops from a neck of mutton, 1 pint of water, a small bunch of sweet herbs, 1/4 of an onion, pepper and salt to taste. Mode.—Cut the meat into small pieces, put it into a saucepan with the bones, but no skin or fat; add the other ingredients; cover the saucepan, and bring the water quickly to boil. Take the lid off, and continue the rapid boiling for 20 minutes, skimming it well during the process; strain the broth into a basin; if there should be any fat left on the surface, remove it by laying a piece of thin paper on the top: the greasy particles will adhere to the paper, and so free the preparation from them. To an invalid nothing is more disagreeable than broth served with a quantity of fat floating on the top; to avoid this, it is always better to allow it to get thoroughly cool, the fat can then be so easily removed. Time.—20 minutes after the water boils. Average cost, 5d. Sufficient to make 1/2 pint of broth. Seasonable at any time.
Notes
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