Mutton Broth

Ingredients

• 4 or 5 Scrags of Mutton
• Shank Bones
• a teaspoonful of salt
• 1 doz. peppercorns
• an onion
• a carrot

Method

1. 1

   Trim the scrags of mutton, remove the pith from the bones, and break them into small pieces.

2. 2

   Put them into an enamelled saucepan, cover with cold water, add a teaspoonful of salt, and bring to a boil.

3. 3

   Remove the scum, add 12 peppercorns, and an onion and carrot if allowed.

4. 4

   Boil steadily for eight or nine hours until reduced to one quart, strain off, and let cool until it forms a jelly.

Nutrition per serving

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 175. The excerpt below is the record exactly as published.

e carrot ; boil steadily for two hours or longer, strain through a sieve into a basin, and it is ready for use. POT BOILINGS. Water in which meat or fish has been boiled should never be thrown away, as it forms an excellent foundation for many soups and sauces which might otherwise have to be made with water. If a large quantity of water has been used, the boilings will be poor ; therefore, when the meat has been taken up, leave the pot on the fire and let it boil quickly, without the lid, for an hour or so, then strain off for use. The water in which corned beef or pork has been cooked is generally too salt for soups, but it should be stood away till cold, when a thick cake of fat will be found on the top. COOKERY RECIPES, cfc. 267 Put this into a basin and pour over it some boiling water ; when it is cold again it can be used for cakes and pastry. It makes an excellent and wholesome substitute for butter in cooking. VEAL STOCK. Knuckle of Veal . . . . 9d. Peppercorns and Vegetables . .Id. Totiil Cost— lOtZ. The butcher should chop the bones very small. Cut the meartr across in several places, lay it in a very clean stock pot, cover well with cold water, and bring to the boil slowly ; put in a dessertspoonful of salt, and skim very carefully ; draw away from the fire, place it where it will boil steadily, put in 2 doz. white peppercorns, one onion stuck with six cloves, and a fagot of herbs. This is made with a sprig each of parsley, marjoram, and thyme, tied up with a bay or peach leaf ; boil steadily for six hours, and strain off. This is the foundation for the best white soups and sauces ; it is also a very nutritious broth for invalids. The meat can be made hot again in about half a pint of the stock and served with parsley butter sauce. A recipe for this is given with the sauces. BEEP STOCK. Leg of Beef 9d Vegetables Id. Total Cost— 10c?. The bone in this meat should be chopped small by the butcher. Eemove the marrow from the bones, and cut the meat into small pieces ; put all together into a stock pot or digester, cover Avell Avith cold water, and bring it to the boil ; add a dessertspoonful of salt ; this will throw up the scum, which must be carefully removed. When this has 268 THE ART OF LIVING IN AUSTRALIA. been done put in 2 doz. peppercorns, an onion, and two carrots, draw away from the fire and let it boil steadily for five or six hours or longer, then strain off through a colander and stand away in a cool place. This is the foundation for nearly all good brown soups. The bones boiled again will make second stock, and the meat does very well for brawn, a recipe for which is given amongst the meat dishes. BEEP TEA-No.l. lib Gravy Beef . . . .jg^^ 1 pint Water J Remove all fat and skin from the meat and put it twice through a sausage machine or scrape it into a pulp with a sharp knife, pour over the cold water, and let it stand for an hour. Pour it into a brown baking jar and put it into a cool oven, and keep it below boiling point for an hour or longer, according to the heat of the oven. It should look brown, thick, and rich, when sufficiently cooked. Strain through a colander, add salt to taste, and it is ready to serve. aUICK BEEP TEA-No.2. 1 11) Gravy Beef . . . .^^ 1 pint Water J Pass the meat twice through a sausage machine, put it into a saucepan, pour over the cold water, and stand on the stove ; stir constantly until it comes to boiling point, but do not allow it to boil. As soon as it changes colour from red to brown strain through a colander, add salt to taste, and it is ready to serve. , RAW BEEP TEA. |- lb. Gravy Beef and 1 gill of Water. Scrape the meat to a pulp with a sharp knife, pour over it the water ; cover over and stand away for an hour. Strain COOKERY RECIPES, #c. 269 off, and it is ready. As this is given to an invalid in small quantities, very little should be made at a time. BEEF ESSENCE. 1 lb. Gravy Beef . . . . ScZ. Mince the meat very small, put it into a brown baking jar, and cover down with a closely -fitting lid or with brown paper. Stand in a saucepan of boiling water for one hour, pour off the essence, add a little salt, and it is ready. MUTTON BEOTH. 4 or 5 Scrags of Mutton and Shank Bones 6d. Carefully trim the scrags of mutton, remove the pith from the bones, and wipe with a damp cloth ; break these and the shank bones into very small pieces, put them into an enamelled saucepan, well covered with cold water ; add a teaspoonful of salt, stand on the stove, and when it boils up remove the scum very carefully. Add 1 doz. peppercorns, and an onion

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