Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Mutton Broth
From The century cook book, 1894
Serves 6
Can add rice, barley, or vegetables for soup.
A modern interpretation · AI-generated from the original record
Ingredients
- three pounds of lean mutton
- two quarts of water
- an even tablespoonful of salt
- a well beaten egg
Method
Cut mutton into small pieces, add water and salt, cover, and boil for 2 hours.
Strain, skim fat, return to kettle, add beaten egg, boil until clear.
As published
This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 9. The excerpt below is the record exactly as published.
Mutton Broth. Take three pounds of lean mutton and cut into small pieces. It is a good plan to get your butcher to cut the meat and break the bones for you. Put the meat in a granite or porcelain kettle, add two quarts of water and an even tablespoonful of salt; cover closely and boil slowly 4 Sojips and Hoiv to Make Them for two hours. Put through a strainer and skim off the fat. Return to the kettle and stir in a well beaten egg
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