Mutton Broth (for an invalid)

I’ve mentioned before that old cookery books from the nineteenth century and earlier always had recipes for invalids. Some early twentieth century books followed this but it began to disappear as I guess medical care improved and maybe living and working conditions improved too. Yesterday I mentioned a recipe fro mulligatawny soup from the A1 Cookery by Helen N. Lawson. The name of the soup is from a very similar Tamil word meaning pepper soup, and that’s the lovely thing about it, it’s pepperiness! The previous recipe on the same page is for Mutton Broth (for an invalid; just in case you’re feeling a little under the weather, maybe this is the thing for you (if you can find any mutton these days! You may have to make do with lamb):

Mutton Broth

  • 1 lb scrag end of mutton, very lean
  • 1 onion
  • 1 bunch of sweet herbs
  • pepper and salt to taste
  • 1 pint of water
  • optional pearl barley or rice
  1. put everything into a stew-pan, including rice or barley if using, bring to the boil and skim carefully
  2. simmer very gently for 1 hour
  3. strain, leave to cool and skim off as much fat as possible, I using rice/barley do not strain but just skim



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