Veal or Mutton Broth

Preparation info
    • Difficulty


Appears in

By Eliza Acton

Published 1845

  • About


  • Veal or mutton, 4 lbs.
  • water, 4 quarts
  • salt. (For


To each pound of meat add a quart of cold water, bring it gently to boil, skim it very clean, add salt in the same proportion as for bouillon, with spices and vegetables also, unless un-flavoured broth be required, when a few peppercorns, a blade o