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English cookbook, 1815
Page 6
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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
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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
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