Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
gluten-freedairy-freenut-free
Mutton Broth
From European and American cuisine, 1914
Serves 4
This broth is mostly used for invalids.
A modern interpretation · AI-generated from the original record
Ingredients
- 2 necks of mutton
- 1 teaspoonf ul salt
- y, cupful fine-cut soup celery
- 1 onion
- 1 sprig of parsley
- a small carrot cut into pieces
Method
Place mutton necks in a saucepan, cover with cold water, add salt, and remove scum as it boils.
Add celery, onion, parsley, and carrot.
Cover tightly and boil until the meat falls from the bones.
Strain through a napkin, remove fat, and season to taste with salt.
Optionally, boil barley or rice with the broth.
Nutrition per serving
57Calories
3 gProtein
6 gCarbs
2 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 3. The excerpt below is the record exactly as published.
Mntton Broth. — Place 2 necks of mutton in a saucepan, cover with cold water, add 1 teaspoonf ul salt, and as it comes to a boil remove all the scum; add y, cupful fine-cut soup celery, 1 onion, 1 sprig of parsley, and a small carrot cut into pieces
Cook this with the app: pantry check, scaling, and the assistant.