Lamb Broth, Olympic Club

Ingredients

• Put a shoulder of lamb
• season with salt
• and pepper
• add an onion
• and a carrot
• put small bits of butter on top
• add an additional two pounds of lamb bones
• one turnip
• two leeks
• two leaves of celery
• one spoonful of pepper berries
• one bay leaf
• two cloves
• a little parsley in branches
• one gallon of water
• a handful of salt
• one-half pound of boiled rice

Method

1. 1

   Put the shoulder of lamb in a roasting pan, season with salt and pepper, add an onion and a carrot, put small bits of butter on top, and roast in the oven until done.

2. 2

   Remove the meat from the bones and cut into small squares.

3. 3

   Put the bones and trimmings in a casserole, add the additional lamb bones, turnip, leeks, celery, pepper berries, bay leaf, cloves, parsley, water, and salt.

4. 4

   Bring to a boil, skim, and let simmer for two hours.

5. 5

   Strain through fine cheese cloth, put back in casserole, add the cut-up lamb and boiled rice, give one boil, and serve.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 128. The excerpt below is the record exactly as published.

Lamb broth, Olympic Club. Put a shoulder of lamb in a roasting pan, season with salt and pepper, add an onion and a carrot, put small bits of butter on top, and roast in oven until done. Then remove the meat from the bones and cut in small squares about one-quarter inch thick. Put the bones and trimmings in a casserole, add an additional two pounds of lamb bones, one turnip, two leeks, two leaves of celery, one spoonful of pepper berries, one bay leaf, two cloves, a little parsley in branches, one gallon of water, and a handful of salt. Bring to a boil, skim, and let simmer for two hours. Then strain through fine cheese cloth, put back in casserole, add the cut-up lamb and one-half pound of boiled rice

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