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Mutton Broth

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

Original source ↗

Ingredients

ScaleNo serving count in the source — scale by factor
  • mutton neck, fresh scrag end; cut into several pieces3 lb
  • water, cold2 qt
  • turnips, cut into slices
  • parsley, fresh
  • thyme, fresh1 sprig
  • salt

Method 7 steps

  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.

Region evidence: no stated origin (basic dish)

Ingredients in this dish

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