Cookbook:Mutton Broth
(Redirected from Cookbook:Mutton Broth - 1881)
Mutton Broth | |
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Category | Broth and stock recipes |
Difficulty |
Cookbook | Ingredients | Recipes
This recipe for mutton broth has been adapted into modern language from the 1881 Household Cyclopedia.
Ingredients edit
Procedure edit
- Wash the mutton pieces, then place in a pot.
- Cover the mutton with the cold water. Bring to a boil, then skim well.
- Add the turnips, parsley, thyme, and a little salt.
- Boil gently for 1½ hours. Let cool slightly, and skim the fat from the surface.
- Strain through a fine sieve to remove the solids.
- Cool thoroughly and as quickly as possible to prevent spoilage.
- Store in the fridge or freezer until use.