Mutton Broth

Ingredients

• 2 lbs. of lean neck of Mutton
• 1 oz. Rice
• 1 Turnip
• 1 Carrot
• 1 Onion
• 1 Leek
• a little finely chopped Parsley
• Salt
• Pepper

Method

1. 1

   Put mutton in cold water and let it stand for half an hour.

2. 2

   Add vegetable trimmings, pepper, and salt, and simmer for one and a half hours.

3. 3

   Remove meat, strain broth, add rice, boil rapidly, add vegetables, and parsley, then serve.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 3. The excerpt below is the record exactly as published.

1 Onion, ]/z pint Milk, 1 quart White Stock, teaspoonful Salt, 5 White Pepper- corns, 1 blade of Mace. Method. — Soak the beans in cold water for 12 hours. Then put the stock on to boil, and add the beans, the onion sliced, mace and seasoning. Let it boil gently for four hours. Pass all the contents through a wire sieve, return to stewpan, add the milk, and stir well ; when it is thoroughly hot it is ready to serve. Note. — Turn the gas on full, but do not let the flames appear up the sides of stewpan ; concentrate SOUPS. the heat as much as possible in the centre of the stewpan underneath, and whenever the contents boil, always turn the gas at least half-way off. IRtCmes Soup. Ingredients.— Half an Ox Kidney, I Carrot, Turnip, Onion, Salt and Pepper, 2 oz. Flour, 1 oz. Butter, 3 pints of Hot Water, 1 tablespoonful of Mushroom Ketchup. Method. — Cut up the kidney into small pieces, also the vegetables, and fry all together in the butter for five minutes, then stir in the flour and seasoning and add gradually the hot water. Let it come to the boil and then allow it to simmer gently for an hour and a half. Pass the soup through a wire sieve, return to the stewpan and add the mushroom ketchup, and if the soup is not dark enough in colour add a few drops of caramel. Let it come to the boil and serve with fried croiitons of bread. Xeutil Soup. Ingredients. — y2 pint red Lentils, 1 oz. Butter, 1 Onion, a little Celery, Pepper and Salt, 1 quart of Stock or Water. Method. — Fry the onion and celery, finely chopped, with the lentils in the butter, add the pepper and salt, and pour on to them a quart of boiling water. Let all boil until the lentils are soft. Pass all through a colander or wire sieve. Return to the saucepan, make quite hot and serve. SOUPS. 14 /IDulliGatawns Soup. Ingredients. — 1 lb. Veal, 1 Apple, 1 Onion, 1 Lemon, 1 Carrot, 1 Turnip, 1 oz. Cocoanut, 1 quart Water, oz. Curry Powder, 1 oz. Flour. METHOD. — Cut the veal into dice, and soak for half an hour in one quart of cold water. Then let it very gradually come to the boil. Then cut up the turnip, apple, carrot, onion, and add them, also the oz. of grated or dessicated cocoanut, and let it simmer for two hours. Then pass all through a wire sieve, and return to stewpan. Mix the curry powder and flour together, add enough cold water to mix it, and pour into the boiliug soup, stirring it well for a few minutes till it thickens. Then add about a teaspoonful of lemon juice, and serve with with boiled rice, handed separately. Note. — Use an old saucepan and an iron spoon, as the curry will discolour the utensils very much. /Ifoutton 3Brotb. Ingredients. — 2 lbs. of lean neck of Mutton, 1 oz. Rice, 1 Turnip, 1 Carrot, 1 Onion, 1 Leek, a little finely chopped Parsley

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