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Mutton Broth

A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.

A historical recipe

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 4 or 5 scrags of Mutton and Shank Bones--6d Carefully trim the scrags of mutton, remove the pith from the bones, and wipe with a damp cloth;
  2. break these and the shank bones into very small pieces;
  3. put them into an enamelled saucepan, well covered with cold water;
  4. add a teaspoonful of salt, stand on the stove, and when it boils up remove the scum very carefully.
  5. Add 1 dozen peppercorns, and an onion and carrot, if vegetables are allowed the patient.
  6. Boil steadily for eight or nine hours;
  7. the liquor should then be reduced to one quart.
  8. Strain off, and, if possible, let it stand till quite cold;
  9. it should then be in a jelly, and can be made hot as required.
  10. When serving this to a convalescent a spoonful of rice or pearl barley well washed in cold water and boiled in either stock or milk may be added.