Mutton Broth
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A historic Australian dish of scrags of mutton and shank bones, peppercorns, onion, carrot and rice. Adapted from Mutton Broth, from The Art of Living in Australia (1893).
Adapted from Mutton Broth, in The Art of Living in Australia (1893), preserved in the Open Recipe Archive's The Australian Table collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/australian-table/recipes/mutton-broth-7.md.
The dish
2 of 6 items checked
archive.org
2 of 6 items checked · 4 aisles
Carefully trim the scrags of mutton, remove the pith from the bones, and wipe with a damp cloth
Break these and the shank bones into very small pieces
Put them into an enamelled saucepan, well covered with cold water
Add a teaspoonful of salt
Stand on the stove, and when it boils up remove the scum very carefully
Add 1 dozen peppercorns, and an onion and carrot, if vegetables are allowed the patient
Boil steadily for eight or nine hours; the liquor should then be reduced to one quart
Strain off, and, if possible, let it stand till quite cold; it should then be in a jelly, and can be made hot as required
When serving this to a convalescent a spoonful of rice or pearl barley well washed in cold water and boiled in either stock or milk may be added
Adapted from Open Recipe Archive · The Art of Living in Australia (1893; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)