Cookbook:Mutton Broth

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.