{"id":6649,"slug":"mutton-broth-2","title":"MUTTON BROTH","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three pounds of neck of lamb or lean shoulder","three quarts of water","two tablespoons well-washed rice","a little flour","salt","pepper"],"ingredients_norm":["neck of lamb or lean shoulder","water","washed rice","little flour","salt","pepper"],"steps":["Cut three pounds of neck of lamb or lean shoulder into small pieces; cover closely and boil with three quarts of water, slowly, for two hours;","add two tablespoons well-washed rice to the boiling soup.","Cook an hour longer, slowly; watch carefully and stir from time to time.","Strain and thicken it with a little flour; salt and pepper to taste.","Particularly nice for invalids."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w5:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"9b6ce30ea9949a6968801eaed04d0190019089f47490d2e712f8575a873ae4ce","created_at":"2026-08-02T16:54:26Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/mutton-broth-2"}