Mutton Broth

Ingredients

• the scrag end of one or two necks of mutton
• a pint of water for every pound of scrag
• salt
• carrots, turnips, onions, leeks, celery, and well-washed rice
• chopped parsley two minutes before serving

Method

1. 1

   Cut the scrag into small pieces.

2. 2

   Use 1 pint of water per pound of scrag, put in cold water, bring to a boil, skim, and simmer.

3. 3

   Add chopped vegetables and rice, and salt.

4. 4

   Simmer until done, remove bones, and serve with meat in the broth.

5. 5

   Sprinkle parsley before serving.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 42. The excerpt below is the record exactly as published.

MUTTON BROTH. Pearl Barley Soupe Maigre. For four persons. Take \ lb. of pearl barley ; boil it for 5 hours in 2 quarts of water, which must reduce to i quart. Pass through a tamis ; season with salt and pepper, and stir in ijozs. of fresh butter, or, if preferred, some cream, or a gill of milk into which the yolk of one ^^^ has been stirred. A variety can be made by putting in some chopped parsley, or a few young peas (boiled), so as to have the contrast of green with the white puree. Puree of Game, Chicken, or Rabbit Soup. The remains of roast grouse, partridge, &c., should be carefully saved to make puree of game soup. Any part which is high must be removed before the car- casses, breasts, &c., are put away in the cold-meat larder. The meat is to be carefully scraped away from the bones, pounded in a mortar, diluted with stock, and passed through a tamis. This puree is to be mixed with well-seasoned stock ; the soup ought to be the consistence of double cream. If the game puree is not quite enough, a small amount of rice stewed in broth may be passed through the tamis with the game. Mutton Broth. Take the scrag end of one or two necks of mutton ; reserve the ' best end ' for cutlets, or for roasting, but use for the broth the scrag when newly killed and the SCOTCH BROTH. 99 juices not dried up ; and hang the best end till it is tender. Cut the scrag into small junks. Allow a pint of water to a pound of scrag ; put on in cold water ; when it boils, skim, and remove to side of fire, and let it simmer, and continue to skim. Have ready cut up carrots, turnips, onions, leeks or chibbals, celery, and well-washed rice ; when the broth is clear of scum and fat, put in the vegetables and rice and salt. Simmer till all are done ; take out the rough bits oi bone, &c., but send up the meat in the broth ; and sprinkle in chopped parsley two minutes before serving

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