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Time: 20 minutes after the water boils.

Sufficient to make 1/2 pint of broth.

Seasonable at any time.
Ingredients
  1. 1 or 2 chops from a neck of mutton
  2. 1 pint of water
  3. a small bunch of sweet herbs
  4. 1/4 of an onion
  5. pepper to taste
  6. salt to taste
Directions
  • Cut the meat into small pieces
  • Put it into a saucepan with the bones, but no skin or fat
  • Add the other ingredients
  • Cover the saucepan
  • Bring the water quickly to boil
  • Take the lid off, and continue the rapid boiling for 20 minutes, skimming it well during the process
  • Strain the broth into a basin and serve
    • If there should be any fat left on the surface, remove it by laying a piece of thin paper on the top: the greasy particles will adhere to the paper, and so free the preparation from them. To an invalid nothing is more disagreeable than broth served with a quantity of fat floating on the top; to avoid this, it is always better to allow it to get thoroughly cool, the fat can then be so easily removed.
    Source: The Book of Household Management by Isabella Beeton (1859)
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