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Emily Netuzed recipe book, August 1874
Page 60
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May 1875 Black's Mutton Broth Take 2 scraps of mutton and 2 or 3 shanks of legs of mutton, 2 heads of celery, an onion and one bouquet of parsley and thyme. Boil all together slowly for 3 hours. Strain and when cold take off the fat. Take 1/2 teacupful of pearl barley and 6 oz mutton chops. cut a carrot, turnip, onion, 1 head of celery into squares or dice boil together with the liquor. When all are done rub a piece of butter the size of a walnut in flour and put into the tureen before it is served up. Spiced Ale Britton Sep [illegible]/75 Make the ale hot but d'ont let it boil. put sugar, nutmeg, and ginger to taste. Put in it some nicely toasted bread with the crust cut off- To 3 pints of ale add a wine glassful of sherry and the same of brandy just before serving
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May 1875 Black's Mutton Broth Take 2 scraps of mutton and 2 or 3 shanks of legs of mutton, 2 heads of celery, an onion and one bouquet of parsley and thyme. Boil all together slowly for 3 hours. Strain and when cold take off the fat. Take 1/2 teacupful of pearl barley and 6 oz mutton chops. cut a carrot, turnip, onion, 1 head of celery into squares or dice boil together with the liquor. When all are done rub a piece of butter the size of a walnut in flour and put into the tureen before it is served up. Spiced Ale Britton Sep [illegible]/75 Make the ale hot but d'ont let it boil. put sugar, nutmeg, and ginger to taste. Put in it some nicely toasted bread with the crust cut off- To 3 pints of ale add a wine glassful of sherry and the same of brandy just before serving
Szathmary Culinary Manuscripts and Cookbooks
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