Transcribe
Translate
Emma Cornelia Ricketson cookbook manuscript, New Bedford, December 1862
Page 151
More information
digital collection
archival collection guide
transcription tips
Mutton Broth. To 1 Lb mutton allow 1 qt water - cut off all the fat. Chop up some parsley & tops and stalks of celery, season with boil well. It should be boiled 3 hours over a slow fire and skimmed carefully. Add 2 handfuls of rice or barley. Toast some Bread until it is quite brown & cut in small slices. & after the Broth is taken off the fire add the toast Carrots, turnips & potatoes chopped fine & boiled in the broth improve it. This however is not advisable for a person who is very ill. Beef. Veal or Chicken Broth may be made in the same manner. Toast water. pare the crust off a thin slice of stale bread, toast it brown upon both sides equally put it into a jug. - & pour over it boiling water & set in a cool place after being covered.
Saving...
prev
next
Mutton Broth. To 1 Lb mutton allow 1 qt water - cut off all the fat. Chop up some parsley & tops and stalks of celery, season with boil well. It should be boiled 3 hours over a slow fire and skimmed carefully. Add 2 handfuls of rice or barley. Toast some Bread until it is quite brown & cut in small slices. & after the Broth is taken off the fire add the toast Carrots, turnips & potatoes chopped fine & boiled in the broth improve it. This however is not advisable for a person who is very ill. Beef. Veal or Chicken Broth may be made in the same manner. Toast water. pare the crust off a thin slice of stale bread, toast it brown upon both sides equally put it into a jug. - & pour over it boiling water & set in a cool place after being covered.
Szathmary Culinary Manuscripts and Cookbooks
sidebar
