Cookbook:Mutton Broth

Mutton Broth
Category	Broth and stock recipes
Difficulty

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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

Procedure

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