Photo: Cala
Ingredients
- a quart of water
Directions
1
Cut off all the fat from a loin of mutton, and to each pound of the lean allow a quart of water. Season it with a little salt and some shred parsley, and put in some large pieces of the crust of bread. Boil it slowly for two or three hours, skimming it carefully.
2
Beef, veal, or chicken broth may be made in the same manner.
3
Vegetables may be added if approved. Also barley or rice.
By Eliza Leslie ·
Recipe sourced from
gutenberg