Mutton Broth

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (4)
Instructions (7)
  1. Put the chopped mutton into a saucepan and fill it with water.
  2. Set it over the fire and when the scum begins to rise, take it clean off.
  3. Add mace, French barley, or white bread to thicken it.
  4. Boil the mutton until it flakes to pieces.
  5. Strain the broth through a hair sieve.
  6. Scum off the fat.
  7. Send it up with dry toast.
Original Text
To make Mutton Broth. TAKE the scrag end of a neck of mutton, chop it into small pieces, put it into a saucepan, and fill it with water, set it over the fire, and when the scum begins to rise take it clean off, and put in a blade or two of mace, a little French barley, or a crust of white bread to thicken it; when you have boiled your mutton that it will flake to pieces, strain your broth through a hair sieve, scum off the fat, and send it up with dry toast.
Notes
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