Cookbook:Mutton Broth

Cookbook | Ingredients | Recipes

This recipe for mutton broth has been adapted into modern language from the 1881 Household Cyclopedia.


  • 3 pounds scrag of fresh mutton neck, cut into several pieces
  • 2 quarts cold water
  • A few turnips, cut into slices
  • A few branches fresh parsley
  • 1 sprig fresh thyme
  • Salt


  1. Wash the mutton pieces, then place in a pot.
  2. Cover the mutton with the cold water. Bring to a boil, then skim well.
  3. Add the turnips, parsley, thyme, and a little salt.
  4. Boil gently for 1½ hours. Let cool slightly, and skim the fat from the surface.
  5. Strain through a fine sieve to remove the solids.
  6. Cool thoroughly and as quickly as possible to prevent spoilage.
  7. Store in the fridge or freezer until use.