☰
Public Domain Recipes
cegoh (Pixabay License).

Mutton Broth

Ingredients

Directions

  1. Put the meat, groats and seasoning into a stew-pan and simmer, skimming often.
  2. After one hour put in vegetables, and simmer for another hour, thicken with oatmeal and eat with plenty of bread.

Other Information

Contributor: Organization.W Drysdale & Co

Source: Cookery for the Million (1877-01-01)

Category: Soup

Measure: avoirdupois

Ingredient: mutton, groat, onion, turnip, oatmeal, water, pepper

Equipment: measuring cups, knife, pot, stove, measuring spoons

See Also

Haricot Mutton

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Meat • avoirdupois • mutton, water, onion, carrot, turnip, dripping, flour, pepper, salt • measuring cups, measuring spoons, knife, bowl, frying pan, stove

Another way of Making Fresh Stock

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Soup • avoirdupois • beef shin, turnip, carrot, onion, celery, salt, pepper, water • measuring cups, measuring spoons, knife, pot, stove

Boiled Sheep's Head

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Meat • avoirdupois • sheep head, onion, turnip, parsley, barley, salt, pepper, water, flour, dripping • measuring cups, measuring spoons, knife, pot, stove

Braised Beef

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Meat • avoirdupois • beef, dripping, onion, carrot, turnip, celery, water, pepper, allspice, vinegar, flour, salt • measuring cups, measuring spoons, knife, stove, pot

Braised Leg of Mutton

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Meat • avoirdupois • mutton, beef, stock, Brussels sprout, carrot, turnip, onion, celery, thyme, parsley, pepper, salt • measuring cups, measuring spoons, knife, saucepan, stove, oven