Keval-lienta (Mutton Broth)

Ingredients

• four pounds neck and breast of mutton
• four quarts of water
• a pint of cold water
• two sliced parsnips
• two carrots sliced in halves
• half a sliced turnip
• one small beetroot
• a celery root
• a bit of bruised ginger
• some peppercorns

Method

1. 1

   Cut and wash the mutton, place in a pot with water and salt, boil and skim.

2. 2

   Add vegetables and cook slowly until tender.

3. 3

   Strain, skim fat, and return to pot with more vegetables.

4. 4

   Whip egg whites and mix with stock, then strain and serve with dumplings.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 64. The excerpt below is the record exactly as published.

Keval-lienta. (Mutton Broth.) Take four pounds neck and breast of mutton ; cut in pieces and wash. Place them in a pot with four 140 FINLAND quarts of water and a little salt ; when come to the boil skim very carefully, add a pint of cold water and skim again. Now add two sliced parsnips, two carrots sliced in halves, half a sliced turnip, one small beetroot, a celery root, a bit of bruised ginger, and some pepper- corn

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