Mutton Broth from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take two pounds of the scrag end of the neck of mutton, bone it, cut it up in small pieces, and cover it with rather better than three quarts of cold water; add a good pinch of salt, half a pound o...
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Cooking tools:
- Stockpot
- Chef's knife
- Cutting board
- Stove
- Kitchen scale
- Measuring cup
Ingredients
- leeks
- thyme
- parsley
- bayleaf
- onions
- carrot
- turnip
- celery
- neck of mutton
- cold water
- salt
- pearl barley
- scrag
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