Mutton Broth (Alternate Recipe)

Ingredients

• 2 lbs. of the scrag end of the neck of mutton
• 1 oz. of pearl barley or rice
• a saltspoonful of salt
• 1 oz. of butter
• half an ounce of flour
• 2 sprigs of parsley

Method

1. 1

   Wash the mutton and put it in a saucepan with three pints of cold water.

2. 2

   Boil, then add the washed pearl barley or rice and salt.

3. 3

   Simmer for two and a half hours, skimming occasionally.

4. 4

   For the sauce, melt butter, stir in flour, add broth, and thicken.

5. 5

   Add chopped parsley and serve over the mutton.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 162. The excerpt below is the record exactly as published.

A saltspoonful of salt \ 1 2 oz. of Patna rice .„« » 0 05 ~3~~8i TifJte required for making, — the stock should be made the day before, and then the broth can be finished in about half an hour. Now we will show you how to make two quarts of Muttoit Broth. 1. We take four pounds of the scrag- end of the neck of mutton^ wash it well, put it on a board, cut away all the fat, and chop it up in large pieces. 2. We put these pieces into a stewpan, with two knuckle- bones from the legs of mutton. 3. We pour in five pints of cold water and add a salt- spoonful of salt. 4. We put the stewpan on the fire, just bring it to the boil, and then let it simmer for four hours. 5. We must watch it and skim it very often. 6. After that time we strain the stock into a basin, and put it aside until it is quite cold and in a stiff jelly. 7. We then take the stock and remove all the fat from the top with a spoon. 8. We take a clean cloth and dip it in hot water, and dab over the top of the stock so as to remove every particle of grease. 9. We must now take a clean dry cloth and wipe the top of the stock dry. Lessons on Sick- Room Cookery. — Mutton Broth. 437 10. We take tzvo ounces of Patna rice, and wash it well in two or three waters. 11. We put the stock into a stewpan. 12. We put the stewpan on the fire to boil. 13. When the stock is quite boiling we stir in the rice, and let it boil for tzventy-five minutes to cook the rice. N.B. — We should feel that the rice is quite tender. 14. We season it with pepper and salt, according to the patient's complaint. 15. For serving, we pour the broth into a basin. N.B. — The bones should be put in the stock pot. 438 National Training School for Cookery. SICK-ROOM COOKERY. Lesson No. 14, MUTTON BROTH. Average cost of this dish, i.e.y about one quart of mutton broth and a dish of boiled mutton with parsley sauce — INGREDIENTS. s. d. 2 lbs. of the scrag end of the neck of mutton i 4 1 oz. of pearl barley or rice * . i i J a saltspoonful of salt J 0 04 1 oz. of butter o o| £ oz. of flour ) I 2 sprigs of parsley ) 0 °'z 1 sF Time required, about two hours and forty minutes. Now we will show you how to make Mutton Broth. 1. We take two pounds of the scrag end of the neck of mtttton, and wash it well until it is quite clean. 2. We put the meat into a large saucepan with tltree pints of cold water *, and put it on the fire to boil. 3. We take one ounce of pearl barley or rice, and wash it well in cold water. 4. When the water boils we put in the pearl barley or rice and half a saltspoonful of salt to help the scum to rise. 5. We now draw the saucepan to the side of the fire and let it simmer gently for two hours and a half 6. We must watch it and skim it occasionally with a spoon. 7. If the meat is required for immediate use we should make sauce to pour over it. 8. We take a sprig or two of parsley, wash it and wring it in a cloth, put it on a board, and chop it up finely with a knife. Lessons on Sick-Room Cookery. — Mutton Broth. 439 9. We put half an ounce of butter into a saucepan ana put it on the fire. 10. When the butter is melted we stir in smoothly half an ounce of flour

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