Barley Broth

Ingredients

• 6 quarts water
• 1 mutton bone, or neck of mutton
• 2 ozs. dripping
• 2 ozs. flour
• 1/2 lb. barley
• 1 carrot
• 1/2 of a white turnip
• 1/2 teaspoonful pepper
• salt to taste
• 8 cloves
• 1 onion

Method

1. 1

   Heat dripping, add flour and stir without browning.

2. 2

   Add water and mutton.

3. 3

   Wash barley and add.

4. 4

   Remove scum and boil for one hour.

5. 5

   Add diced carrot, turnip, and chopped onion.

6. 6

   Stick cloves into carrot and boil for another hour.

7. 7

   Remove cloves and skim fat.

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 27. The excerpt below is the record exactly as published.

2 ozs. dripping 2 ozs. flour pepper and salt Put the dripping into a stewpan over the fire, and when a blue vapour rises add the flour, stir well but do not brown, add the stock, beans, mint, bay leaves, onion chopped, cloves, and pepper and salt to taste. Simmer one hour. Pour through a wire sieve into a bowl, rub the beans through with a wooden spoon. Remove the bay leaves and cloves. Re-boil and serve. BARLEY BROTH. 6 quarts water 1 mutton bone, or neck of mutton 2 oz. dripping 2 ozs. flour J lb. barley 1 carrot \ of a white turnip J- teaspoonful pepper salt to taste 8 cloves 1 onion

Cook this with the app: pantry check, scaling, and the assistant.