Mutton Broth

Name: Mutton Broth
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

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

Steps

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

More recipes with lamb, turnip, parsley or thyme

Adapted from “Mutton Broth” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.