Mutton Broth

Ingredients

• 1 lb. neck of mutton
• 1 qt. water
• Salt and pepper
• 1 oz. rice or barley
• 1 teaspoonful of chopped parsley

Method

1. 1

   Chop up the mutton into small pieces, put it into a stewpan with a quart of water and a little salt, stand it on the fire and allow it to come to the boil slowly, skimming it all the time as the scum rises.

2. 2

   When nicely skimmed cover closely and allow it to simmer for two or three hours; strain and put it back into the saucepan with the rice or barley and boil until they are sufficiently cooked; put in the parsley just before serving.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 55. The excerpt below is the record exactly as published.

MUTTON BEOTH. 1 lb. neck of mutton 1 qt. water Salt and pepper 1 oz. rice or barley 1 teaspoonful of chopped parsley

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