Mutton Broth

Ingredients

• from two to three pounds of the scrag end of the neck
• a quart of water
• a carrot
• a turnip
• an onion or leek
• pearl barley

Method

1. 1

   Put cold water on the meat, heat gradually, simmer gently, and remove scum.

2. 2

   When done, remove meat for dinner and add vegetables to the broth.

3. 3

   Warm meat and serve separately or with broth.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 957. The excerpt below is the record exactly as published.

Mutton Broth.. — Lean meat is best for broth ; from two to three pounds of the scrag end of the neck is suited to the purpose, and if for a plain broth, not requiiing much strength, allow a quait of water to each pound of meat. Put quite cold water on the meat, and set it over a slow fire to heat gradually. Simmer gently, and remove the scum. AVhen no more scum is to be seen, and the meat is sufficiently done to be eaten, it may be removed for the family dinner, and any addition to the broth made. Pearl barley, rice, or oatmeal, with a carrot, a turnip, an onion or leek, may be added, the vegetables being cut neatly. Season to taste. Warm up the meat, and serve in a separate dish, or with the broth. Pearl barley should be boiled separately for a few minutes, and then strained, and boUed with the broth. Time to simmer meat, an hour and a half. Sufficient for two quarts of broth. Mutton Broth (Invalid Cookery). — Boil one pound of the scrag end of a neck of mutton in about three pints of cold water, and if the patient can digest vegetables, it will be much improved by the addition of a little turnip, par- sley, finely minced, and onion. Put in the vege- tables when the broth boils, and simmer for an hour, taking off the scum as it rises. Strain, and let it grow cold, then take off the fat. If pearl barley be added, it should be boiled as long as the meat, and before being put with it should be boiled in water for ten minutes, drained, and afterwards added to the broth. Veal may be boiled in the same manner ; the knuckle is the part generally used for broth. Probable cost, 7d. Sufficient for a pint and a half to two pints. Mutton Broth, Mock.— Mix a table- spoonful of oatmeal to a smooth batter with three table-spoonfuls of cold water, and stir to it a pint of boiling water. Pour this into a sauce- pan and boil, and stu- for five minutes, adding, when as thick as required, a few drops of the essence of sweet herbs, a dessert-spoonful of mushroom ketchup, and salt and pepper to taste. Mutton Broth, Nourishing and Delicate. — Take three pounds of the knuckle part of the leg of mutton, separate the shank- bone, that it may lie flat in the saucepan. Cover with cold water, and mix in a table-spoonful of Scotch barley, which should be kept stirred imtil the water boils, then remove from the fire to simmer, adding salt, and skimming the surface while any scum rises. Strain off the broth for use, and serve the mutton with the barley round it. Time, thi'ee hours and a half to simmer. Mutton Broth, Quickly Made.— Cut two thick choi>s from the neck, but remove the bones and aU fat. Cut the meat into dice, and put it into a stewpan with a pint of cold water ; then scrape the bones, break them, and add them, vrith a very small onion, a sprig of parsley and thyme, and some pepper and salt, to the stew- pan. Bring the water to the boil quickly, skim well, and continue the fast boiling for twenty minutes, when the broth will be ready. Take off every particle of fat; this is much easier done when the broth is allowed to cool. It should be re-warmed by setting the basin into boiling water. Probable cost, Is. 2d. per pound. Mutton Broth, Scotch, in Summer. — Boil four pounds of lean mutton in four quarts of water

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