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Mutton Broth

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United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 3 ingredients

  1. two quarts cold water
  2. Three pounds mutton
  3. one-half teaspoon salt

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Mrs.
  2. Adelaide Glenn Ferris, Carthage.
  3. Three pounds mutton, remove fat and put into a kettle with two quarts cold water.
  4. Let come to a quick boil, then allow to simmer from four to five hours.
  5. Add one-half teaspoon salt at end of first hour, and while hot strain through a cloth.
  6. When cold skim off every particle of grease.

Plating

Cookware for this recipe

  • Saucepan
  • Slotted spoon
  • Sieve
  • Kettle
Source not stated by archive.org
Credit

From The Monmouth Baptist ladies' cook book (1907), printed page 268, digitised by the Internet Archive: https://archive.org/details/monmouthbaptistl00sext

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.