Mutton Broth

Ingredients

• 2 lbs. of scrag of Mutton
• I oz. of Scotch Barley
• Turnips
• Parsley
• i Onion

Method

1. 1

   Take two pounds of scrag of mutton.

2. 2

   Put it into a large basin.

3. 3

   Cover with cold water and a little salt to remove the blood.

4. 4

   Let it remain one hour.

5. 5

   Put it into a stewpan, with two quarts of water, with either one ounce of Scotch barley or rice or oatmeal according to taste, and one onion.

6. 6

   Let it come to the boil slowly.

7. 7

   Skim.

8. 8

   Add two turnips cut into quarters.

9. 9

   Let the contents simmer for two hours.

10. 10

    A little chopped parsley or petals of marigolds are sometimes added.

11. 11

    Season with salt only.

12. 12

    Strain into the tureen.

13. 13

    Serve the meat as a separate dish, with parsley and butter or caper sauce.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 42. The excerpt below is the record exactly as published.

mutton broth, or with the liquor in which beef has been boiled, if not too salt. Then the water may be omitted and the broth used instead. Split peas will never soften in hard or salt water. When the liquor from salt pork or beef is used for soup, the peas should be boiled in soft water. If the soup is required to be veiy thick, use one pound of peas instead of half a pound. Precautions. — This soup will require frequent stirring. SCOTCH BROTH. Ingredients. Neck of Mutton. 2 Onions. Leeks. Parsley. 2 oz. of Scotch Barley. Turnips. Carrots. 1. Take a neck of mutton, and trim it as for cutlets (see p. 264 ). 2. Remove seven of the cutlets and put them aside on a dish. 3. Put the remaining part of the neck into a saucepan with two quarts of soft cold 94 Buckmaster s Cookery . water. 4. Add two onions, one with two cloves. 5. When the water is just on the boil, skim. 6. Add altogether half a pint of the following vegetables, made up of about equal quantities, carrots, turnips, leeks, and onions, cut up into quarter inch dice. 7. Simmer for three hours. 8. Add pepper and salt to taste. 1. Blanch two ounces of Scotch barley. 2. Finish cooking it in water with a little butter and salt. 3. Put the chops into another stewpan, with some of the broth or stock. 4. Slowly cook them. 5. Drain the barley, and put it into the tureen with the cutlets. 6. Remove the neck of mutton on to a dish. 7. Pour the broth into the tureen. 8. Add a dessertspoonful of coarsely chopped parsley previously blanched. Precautions. — Do not boil after adding the vege- tables. Have the barley ready soaked for two hours before blanching. SHEEP’S HEAD BROTH. Ingredients, Sheep’s Head. Turnips. Celery. . Carrots. Onions. Pearl Barley. 1. Take a sheep’s head, split it in half, and soak it in warm salt-and-water for a quarter of an hour. 2. Put the head into a saucepan with three pints of cold water. 3. Take two onions, one carrot, one turnip, and a quarter of a head of celery. 4. Cut the vege- tables into moderate-sized pieces, and put them into the saucepan with the head. 5. Add a teaspoonful of salt. 6. Skim when necessary. 7. Simmer gently * To scald or parboil Soups. 95 for three or four hours, or until the meat is tender. 8. Strain off the broth into another saucepan or basin, and put it aside. 9. Have ready, by the time the meat is cooked, one turnip, one carrot, and a teacup- ful of pearl barley boiled in separate waters. 10. Cut the meat off the head and tongue into square pieces. 11. Cut up the carrot and turnip into dice. 12. Put the vegetables, meat, and barley, with a good tea- spoonful of chopped parsley, into the broth. 13. Boil up and the broth is ready. The first vegetables are merely to flavour the broth, and are not served. Precautions. — Simmer slowly and soak the barley before boiling it. MUTTON BROTH. TO MAKE TWO QUARTS. Ingredients. 2 lbs. of scrag of Mutton. I oz. of Scotch Barley. Turnips. Parsley. i Onion

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