Mutton Broth

Ingredients

• two scrags of mutton
• three onions
• three turnips
• one carrot
• a gallon of water
• a wine-glassful of pearl-barley
• a little parsley

Method

1. 1

   Put mutton scrags in a stewpan with onions, turnips, carrot, and water.

2. 2

   Boil, then simmer for three hours.

3. 3

   Cut additional vegetables into small pieces, add barley, and pour the broth over them.

4. 4

   Boil until barley is tender.

5. 5

   Serve meat with broth or separately.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 19. The excerpt below is the record exactly as published.

Mutton Broth. Any description of trimmings of mutton may be used for broth, but the scrag ends of the neck are usually chosen. Put two scrags into a stewpan (having previously jointed the bones), with three onions, three turnips, and one carrot; fill up the stewpan with a gallon of water, and place it upon the fire; when boiling, set it at the corner, where let it simmer for three hours, keeping it well skimmed; then cut a small carrot, two turnips, an onion, with a little leek and celery, into small square pieces, which put into another stewpan, with a wine- glassful of pearl-barley; skim every particle of fat from the broth, which pour through a hair sieve over them; let the whole boil gently at the corner of the fire until the barley is tender, when it is ready to serve; the meat may be trimmed into neat pieces, and served with the broth, or separately with melted butter and parsley, or onion sauce. Half or even a quarter of the above quantity can be made by reducing the in- gredients in proportion. Irish Soup Made of Mutton Broth. This soup is made similar to the last, adding ten or twelve mealy potatoes cut into large dice, omitting the other vegetables, which being boiled to a puree thicken the broth; just before serving, throw in twenty heads of parsley, and at the same time add a few flowers of marigold, which will really give it a very pleasing flavor. Punchero. Take a pig's foot, half a pound of ham, three pounds of lean beef and the giblets of a fowl. Cut all into moderate-sized pieces and place in a saucepan with two handfuls of split peas. Add sufficient water to cover and simmer for two hours. Now add half a cabbage, a head of lettuce, both coarsely cut, a sliced carrot, and a small bunch of mixed herbs. Let the whole simmer for an hour, then add six small sausages and boil until these are cooked, Strain out the meat and vegetables, arrange them on a sep- arate dish, then thicken the soup, if necessary, and serve at once. STANDARD COOKERY. 23 Mutton Broth. Take a shoulder or neck of mutton, remove the bones, slice the meat into two quarts of water. Add two tablespoonfuls of minced ham, an onion, a carrot, half a pint of split peas and a little parsley

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