Boiled Mutton and Parsley Sauce

Ingredients

• Two pounds of Middle Neck
• One ounce of Pearl Barley or Rice
• Half a teaspoonful of Salt
• Half an ounce of Butter
• Half an ounce of Flour
• Two sprigs of Parsley
• Two pints of Boiling Water

Method

1. 1

   Wash the mutton and place in a saucepan with boiling water.

2. 2

   Wash the barley or rice, and throw it into the boiling water with the salt.

3. 3

   Skim occasionally, draw the saucepan to the side of the fire and simmer gently for two hours.

4. 4

   For the sauce, wash and chop the parsley finely.

5. 5

   Melt the butter in a saucepan, add the flour and stir until smooth.

6. 6

   Stir in a gill of broth from the mutton and boil until it thickens.

7. 7

   Place the mutton on a hot dish and pour the sauce over.

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 16. The excerpt below is the record exactly as published.

BOILED MUTTON AND PARSLEY SAUCE Ingredients : Two pounds of Middle Neck One ounce of Pearl Barley or Rice Half a teaspoonful of Salt MEATS 45 Half an ounce of Butter Half an ounce of Flour Two sprigs of Parsley Two pints of Boiling Water

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