Mutton Broth (Invalid Cookery). — Boil
one pound of the scrag end of a neck of mutton
in about three pints of cold water, and if the
patient can digest vegetables, it will be much
improved by the addition of a little turnip, par-
sley, finely minced, and onion. Put in the vege-
tables when the broth boils, and simmer for an
hour, taking off the scum as it rises. Strain, and
let it grow cold, then take off the fat. If pearl
barley be added, it should be boiled as long as
the meat, and before being put with it should
be boiled in water for ten minutes, drained,
and afterwards added to the broth. Veal may
be boiled in the same manner ; the knuckle is
the part generally used for broth. Probable
cost, 7d. Sufficient for a pint and a half to
two pints.
Mutton Broth, Mock.— Mix a table-
spoonful of oatmeal to a smooth batter with
three table-spoonfuls of cold water, and stir to
it a pint of boiling water. Pour this into a sauce-
pan and boil, and stu- for five minutes, adding,
when as thick as required, a few drops of the
essence of sweet herbs, a dessert-spoonful of
mushroom ketchup, and salt and pepper to taste.
Mutton Broth, Nourishing and
Delicate. — Take three pounds of the knuckle
part of the leg of mutton, separate the shank-
bone, that it may lie flat in the saucepan. Cover
with cold water, and mix in a table-spoonful of
Scotch barley, which should be kept stirred
imtil the water boils, then remove from the
fire to simmer, adding salt, and skimming the
surface while any scum rises. Strain off the
broth for use, and serve the mutton with the
barley round it. Time, thi'ee hours and a half
to simmer.
Mutton Broth, Quickly Made.— Cut
two thick choi>s from the neck, but remove the
bones and aU fat. Cut the meat into dice, and
put it into a stewpan with a pint of cold water ;
then scrape the bones, break them, and add them,
vrith a very small onion, a sprig of parsley and
thyme, and some pepper and salt, to the stew-
pan. Bring the water to the boil quickly, skim
well, and continue the fast boiling for twenty
minutes, when the broth will be ready. Take
off every particle of fat; this is much easier
done when the broth is allowed to cool. It
should be re-warmed by setting the basin into
boiling water. Probable cost, Is. 2d. per
pound.
Mutton Broth, Scotch, in Summer.
— Boil four pounds of lean mutton in four
quarts of water✪ Mutton Broth, stir into it eight ounces of
Scotch barley. Keep it well mixed until the
water boils, and skim the sm-face carefully
while siromering as fast as the scmn rises. Cut
up a couple of carrots, a turnip, and an onion ;
add these, vdth a quart or more of green peas, a
few sprigs of parsley, and a dessert-spoonful of
pepper and salt, mixed. The vegetables should
not be allowed to boil a longer time than is
requii-ed to cook them. Scotch broth may be
made of beef or veal. Time, two hours and a
half altogether. Sufficient for three quarts.
Mutton, Casserole of, Plain.— The
Page 958 · 7 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Mutton Broth (Invalid Cookery). — Boil one pound of the scrag end of a neck of mutton in about three pints of cold water, and if the patient can digest vegetables, it will be much improved by the addition of a little turnip, parsley, finely minced, and onion. Put in the vegetables when the broth boils, and simmer for an hour, taking off the scum as it rises. Strain, and let it grow cold, then take off the fat. If pearl barley be added, it should be boiled as long as the meat, and before being put with it should be boiled in water for ten minutes, drained, and afterwards added to the broth. Veal may be boiled in the same manner ; the knuckle is the part generally used for broth. Probable cost, 7d. Sufficient for a pint and a half to two pints.
Mutton Broth, Mock.— Mix a tablespoonful of oatmeal to a smooth batter with three table-spoonfuls of cold water, and stir to it a pint of boiling water. Pour this into a saucepan and boil, and stu- for five minutes, adding, when as thick as required, a few drops of the essence of sweet herbs, a dessert-spoonful of mushroom ketchup, and salt and pepper to taste.
Mutton Broth, Nourishing and Delicate. — Take three pounds of the knuckle part of the leg of mutton, separate the shankbone, that it may lie flat in the saucepan. Cover with cold water, and mix in a table-spoonful of Scotch barley, which should be kept stirred until the water boils, then remove from the fire to simmer, adding salt, and skimming the surface while any scum rises. Strain off the broth for use, and serve the mutton with the barley round it. Time, thi'ee hours and a half to simmer.
Mutton Broth, Quickly Made.— Cut
two thick choi>s from the neck, but remove the bones and aU fat. Cut the meat into dice, and put it into a stewpan with a pint of cold water ; then scrape the bones, break them, and add them, with a very small onion, a sprig of parsley and thyme, and some pepper and salt, to the stewpan. Bring the water to the boil quickly, skim well, and continue the fast boiling for twenty minutes, when the broth will be ready. Take off every particle of fat; this is much easier done when the broth is allowed to cool. It should be re-warmed by setting the basin into boiling water. Probable cost, Is. 2d. per pound.
Mutton Broth, Scotch, in Summer.
— Boil four pounds of lean mutton in four quarts of water, stir into it eight ounces of Scotch barley. Keep it well mixed until the water boils, and skim the surface carefully while simmering as fast as the scmn rises. Cut up a couple of carrots, a turnip, and an onion ; add these, with a quart or more of green peas, a few sprigs of parsley, and a dessert-spoonful of pepper and salt, mixed. The vegetables should not be allowed to boil a longer time than is required to cook them. Scotch broth may be made of beef or veal. Time, two hours and a half altogether. Sufficient for three quarts.
Mutton, Casserole of, Plain.— The
Records on this page
Mutton BrothMutton Broth (Invalid Cookery)Mutton Broth, MockMutton Broth, Nourishing and DelicateMutton Broth, Quickly MadeMutton Broth, Scotch, in SummerScotch Broth