Mutton Broth

Ingredients

• For every pound of lean meat
• 1 quart of cold water
• 1 slice of onion
• 1 teaspoon salt
• 1/2 saltspoon pepper
• 2 1/2 tablespoons of rice

Method

1. 1

   Crush bones, dice meat, bring to boil with onion and seasonings.

2. 2

   Strain broth, remove fat, add soaked rice, and optional mint or celery salt.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 9. The excerpt below is the record exactly as published.

mutton broth, then drain water from barley ; skim grease from broth and strain 3 quarts of broth over the meat and barley. Boil 10 minutes; add a caramel made with 1% tablespoons light brown sugar. Serve hot. White Soup. Boil 1 large chicken until done. There should be 1 quart of liquor left, into which put a few pieces of mace. Leave it to simmer while preparing the paste. Cut white meat from the chicken. Blanch 12 almonds and pound them fine in a mortar, add the chicken, little at a time, and pound with the almonds until smooth. Add the yolks of 4 hard boiled eggs and 4 biscuits that have been grated and soaked in 1 pint of milk. Pound until all is smooth, strain the liquor and thin the paste ; put the other half in a kettle and let come to a quick boil. Add thickening, and let it simmer a few minutes to avoid having it curdle. Qumbo. Put on a soup bone with 3 quarts of cold water, let it simmer for 3 hours. Add half of a fried chicken, 1 pint of orka, 1 teacup of rice, 1 Irish potato and 1 onion. Let it boil until reduced to 2 quarts. Add a small quantity of finely chopped ham, salt and pepper to taste. Put on soup bone at 9 o'clock, adding chicken and ham at 11 o'clock, and the vegetables at 12 o'clock. Black Bean Soup. • Soak 1 coffee cup of beans at night. Put on next day with a 18 KENTUCKY RECEIFT BOOK. * knuckle of veal or a soup bone. • After 4 hours boiling take off and strain. Shred some of the meat and put back into the kettle with the soup. Thicken with 1 heaping tablespoon of browned flour, salt and pepper to taste. While cooking add spice and cloves. When done pour into tureen and add 3 hard boiled eggs sliced, 2 lemons, 1 tea cup of port wine. Serve at once. Noodles. Half pound of flour, 3 eggs, 1 teaspoon butter, 2 tablespoons lukewarm water. Sift flour on marble slab ; stir the water and well- beaten eggs together for several minutes; gradually add the flour. Knead paste for 10 minutes, folding over like bread dough; then set aside for 20 minutes. Roll noodles quite thin, and cut into strips 2 inches wide. Leave them on boar^ half an hour to dry. About 1 cup of noodles is required for 1 quart of consomme. Boil rapidly for 10 minutes in soup, and it is ready to serve. Soup Paste. These pastes may serve as a garnish for consomme or puree. A mixture of cream and eggs form their foundation. To make paste, break in a bowl 4 yolks and white of 1 egg, a dash of cayenne pepper, salt and nutmeg. Beat egg and seasoning together. Then add 1 gill of cream and 1 gill of milk. Strain through a fine sieve, put in timbale molds and place them in pan, surround with boiling water, set pan in oven until the paste is firm in center. When cool cut in slices of fancy shape. Place in tureen and add 1 quart of consomme. Serve at once. Com Chowder. One and one-half pints of fresh sweet corn, % pint potatoes. ^^ cup of butter, 1 pint new milk, 3 tablespoons flour, 1 coffee cup croutons, 2 hard boiled eggs, salt and pepper. Cut each row of corn and scrape the cob. Cover cobs with cold water and boil 25 minutes. Pare potatoes, and cut into small dice, pour over boiling water ; drain and set aside while cobs are boiling. , Remove the cobs, add potatoes, pepper and salt. When they are nearly done, add milk and corn and cook 6 minutes. Cook flour in hot butter, add 1 coffee cup of corn liquor. When thick, add to chowder, also white of eggs chop- ped fine and yolks rubbed through a sieve. Serve with croutons. Turtle Soup. After turtle is killed, let bleed 12 hours, open the side, remove meat and cut in small pieces, then blanch 5 minutes in boiling water. If turtle is medium size, take off shell and put in soup kettle, cover with white broth, adding 1 teaspoon of pepper corns, 1 dozen cloves, 2 sprigs of thyme, 4 bay leaves, salt to taste ; boil 1 hour. Then strain the broth, remove bones and dice the meat. Boil the broth until reduced % in quantity, then add meat and boil 10 minutes. When ready to serve, add 1 tumbler of Maderira wine. When turtles cannot .KENTUCKY RECEIPT BOOK. 19 be obtained, get 1 pint of canned turtle meat and prepare soup same way as when using live turtle. Soup will keep a long while if put in stone jars, and w;hen cold pour hot lard over the top, Beheat when needed for use. White Soup Stock. Three-pound knuckle of veal, 1 pound lean beef, 3 quarts boil- ing water, 1 onion, 6 slices of carrot, 2 pieces celery, 4 pepper corns, % bay leaf, 2 sprigs thyme, .6 cloves. Wash the meat and cut in small pieces ; put bone and meat in kettle, cover with cold water and bring to boiling point, then drain off the water. Return to kettle, add vegetables, 3 quarts of water and the seasoning, boil 4 hours. The stock should be reduced y^. Shrimp Soup. One quart of oysters, 1-pint can shrimps, ^ coffee cup cream, 1 pint of veal stock or water, 1 tablespoon butter, 1 tablespoon flour, cayenne and black pepper, and salt. Parboil 4;he oysters, then strain liquor and put in saucepan to boil with the stock or water. Thicken soup with fl.our cooked in hot butter, add pepper and salt. Cut shrimp fine, and remove the black vein. Add them to soup, and simmer five minutes, then put in the oysters and cream, when hot serve. Brown Soup Stock. Four pounds of shin of be^ef, 2 pounds bone, 6 quarts of cold water, % of a Chili pepper, 1 large onion, one level tablespoon salt. Wash meat and cut it from bone into thin slices, across the grain. Reserve severiatl large slices with all the marrow ; put remainder of bones and meat in soup pot with the cold water, onion, pepper pod land salt. Bring to boiling point very slowly ; fry the reserved slices in the marrow carefully not allowing it to scorch. Add it to stock, which must simmer nine hours, then strain into china bowl. The next day remove all fat, this stock can be used as a basis for ver- micelli, macaroni or vegetable soup, and is excellent for brown meat sauces. To clear soup stock, allow frothed white of , one egg with the shell, for every % gallon of stock. Turkey or Chicken Soup. Utilize scraps remaining from roast turkey or chicken by mak- ing into soup. Scrape meat from the bones, reserving any tender portions to be diced, also reserve' the dressing. Break the bones and put them in soup pot and cover with cold water, add % onion sliced, 1 teaspoon salt, a dash of pepper. Cover closely and simmer 3 hours. Strain and re^move fat and return stock to pot. Allow 1 cup of diced meat and % cup dressing for each quart of the liquid. Simmer un- til meat is tender. Serve in hot tureen, with flakes. 20 .KBNTUCKT RECEIPT BOOK. Mutton Broth. For every pound of lean meat and bone, allow 1 quart of cold water. Crush bones and dice the meat, bring slowly to boiling point, add 1 slice of onion, 1 teaspoon salt, % saltspoon pepper. Simmer until meat is reduced to a pulp. Strain broth and when cold remove fat. For each quart of broth, use 2% tablespoons of rice w

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