Transcribe
Translate
English cookbook, 1815
Page 6
More information
digital collection
archival collection guide
transcription tips
Mutton Broth Boil the scrag in between three and four quarts of water; scum it as soon as it boils, and put to it a carrot, a turnip, a crust of Bread, an onion, a small bundle of herbs; let these stew; put in the other part of the neck that it may be boiled tender; when enough, take out the mutton, strain the broth; put in Mutton again, with a few dried marigolds, chives, or young onions and a little parsley chopped; boil these about a quarter of an hour; the broth and mutton may be served together in the tureen; or the meat in a seperate dish, do not send up the scrag unless particularly liked. Some do not like herbs; the broth must then be strained off. Send up mashed turnips in a little dish. The broth may be thickened either with custard of bread or oatmeal. Mrs Mason
Saving...
prev
next
Mutton Broth Boil the scrag in between three and four quarts of water; scum it as soon as it boils, and put to it a carrot, a turnip, a crust of Bread, an onion, a small bundle of herbs; let these stew; put in the other part of the neck that it may be boiled tender; when enough, take out the mutton, strain the broth; put in Mutton again, with a few dried marigolds, chives, or young onions and a little parsley chopped; boil these about a quarter of an hour; the broth and mutton may be served together in the tureen; or the meat in a seperate dish, do not send up the scrag unless particularly liked. Some do not like herbs; the broth must then be strained off. Send up mashed turnips in a little dish. The broth may be thickened either with custard of bread or oatmeal. Mrs Mason
Szathmary Culinary Manuscripts and Cookbooks
sidebar