Mutton Broth

Ingredients

• a pound of beef
• a slice of well-baked bread
• a pint of boiling water over
• one pound o saucepan
• two pin water
• four drops

Directions

1. f scrag of mutton, put it into a

2. Take one pound o saucepan with two pin water and a little salt ; let it simmer gently for two hours ; sieve, and, when cold, carefully remove every partic fat. It may be thickened with a little arrowrool Ot

3. ground rice, as required,

4. ts of cold strain through a

5. 160 THE BREADMAKER S$ COOKING LESSONS,

6. LIEBIG’S BROTH.

7. Chop half a pound of beef, mix it well with a tea- spoonful of table salt, four drops (to ten) of muriatic acid, and eighteen ounces of distilled water; macerate for an hour, and strain through a fine hair-sieve. Dose,

8. a teacupful. BREAD AND BUTTER BROTH.

9. Spread a slice of well-baked bread with good fresh butter ; sprinkle it moderately with salt and black pep- per. Pour a pint of boiling water over it.

Nutrition, whole recipe (rough)

Counts 2 of 3 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Flour	1 cup (125g) all-purpose	455
Beef	100g cooked	250
Water	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.