Mutton Broth

Ingredients

• 1 neck mutton or the bones and trimmings from a saddle of mutton
• 3 pints water
• 1 onion stuck with 2 cloves
• 1 native pepper (berkono) or a good pinch of black pepper
• 1 tatassa
• 1 teaspoon salt
• 2 tablespoons pearl barley
• 1 bunch parsley or basil
• 1 teaspoon dried thyme
• 4 large carrots or 6 smaller ones
• 4 medium sized turnips

Method

1. 1

   Break the bones and cut the meat into pieces.

2. 2

   Place in a pot with cold water and simmer.

3. 3

   Once boiling, add onion, pepper, salt, barley, carrots, turnips, parsley, and thyme.

4. 4

   Simmer for two hours without straining, then serve hot.

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 18. The excerpt below is the record exactly as published.

Mutton Broth. (1). 1 neck mutton or the bones and trimmings from a saddle of mutton . 3 pints water. 1 onion stuck with 2 cloves. 1 native pepper (berkono) or a good pinch of black pepper. 1 tatassa. 1 teaspoon salt. 2 tablespoons pearl barley. (1 bunch parsley or basil, 1 teaspoon dried tbsune, 4 large carrots or 6 smaller ones, 4 medium sized tur- nip

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