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Mutton Broth

@arecipe.bsky.social

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

Ingredients

  • 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

Instructions

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

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Mutton_Broth