Bisque of Mutton

Ingredients

• three pounds of the neck of mutton
• two quarts of water
• one quart of milk
• half a cupful of rice
• a cupful of stewed tomatoes
• two slices of carrot
• an onion
• three teaspoonfuls of salt
• half a teaspoonful of pepper
• a table-spoonful of flour
• a table-spoonful of butter

Method

1. 1

   Clean the meat and put it into a soup-pot with rice, vegetables, and cold water.

2. 2

   Heat slowly to boiling, skim, cover, and simmer for four hours.

3. 3

   Add butter and flour mixed to a paste, salt, and pepper.

4. 4

   Heat milk in a double-boiler, then pour into the kettle.

5. 5

   Strain the soup immediately.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 72. The excerpt below is the record exactly as published.

Bisque of Mutton. Provide for this soup three pounds of the neck of mut- ton, two quarts of water, one quart of milk, half a cup- ful of rice, a cupful of stewed tomatoes, two slices of carrot, an onion, three teaspoonfuls of salt, half a tea- spoonful of pepper, a table-spoonful of flour, and a table- spoonful of butter. See that the meat is perfectly clean and free of fat. Put it into a soup-pot with the rice, vegetables, and cold water, and heat slowly to the boiling-point. When the liquid begins to boil, skim it carefully ; then cover the soup-pot closely, and set back where its contents will cook gently for four hours. At the end of that time add the butter and flour, mixed to a smooth paste, and the salt and pepper. Put the quart of milk on the stove in a double-boiler ; and as soon as it gets boiling hot, pour it into the kettle. Strain the soup immediately, and the work will be finished. The bones and hard bits left from a roast of mutton, veal, or beef may be used for this soup, which should then be given the name of the meat taken for its foun- dation. 146 MISS PARLOA'S KITCHEN COMPANION. Bisque of Beef. Use three pounds of the lower part of a leg of beef (have the butcher cut it into small pieces), three quarts of cold water, one pint of milk, a scant half-cupful of rice, half a pint of strained tomato, a table-spoonful of salt, and a quarter of a teaspoonful of pepper. Put the meat and bone into the soup-pot with the cold water, and heat slowly to the boiling-point; then skim the liquor carefully, and set the soup-pot back where its contents will only simmer during the next five hours. At the expiration of that time strain the liquor, and free it of fat ; then return it to the soup-pot. Wash the rice thoroughly, and after adding it to the bisque, cook for half an hour ; then put in the milk and seasoning, and boil up once. The addition of the tomato completes the work. * Scotch Broth. From about two pounds of the neck of mutton remove all fat and bone. Put the bone into a stew-pan with two quarts of water, and simmer for one hour. Cut the lean mutton into cubes, and put it into a stew-pan with a scant half-teacupful of well-washed pearl barley, and two table-spoonfuls each of onion, carrot, turnip, and celery, all cut fine. Strain the water from the bones on this preparation, and place where the broth will simmer for three hours. When it begins to bubble, skim it, and add half a teaspoonful of pepper

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