Mutton Broth (Another Way)

Ingredients

• Cut Up two pounds of neck of mutton
• a quart of cold water
• a table-spoonful of pearl barley
• four table-spoonfuls of milk
• a tea-spoonful of finely chopped parsley
• add salt and pepper to taste

Method

1. 1

   Remove all fat from the mutton and put it into a saucepan with cold water, covering closely.

2. 2

   Boil until the meat falls to pieces.

3. 3

   Skim and strain, add soaked pearl barley, and let simmer for half an hour, stirring constantly.

4. 4

   Add salt, pepper, milk, and parsley, then simmer for ten minutes.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 78. The excerpt below is the record exactly as published.

Mutton Broth (Another Way) Cut Up two pounds of neck of mutton, remove all fat, put it into a saucepan with a quart of cold water and cover closely. Then boil till the meat falls to pieces. Skim and strain, add a table-spoonful of pearl barley which has been soaked in warm water sufficient to moisten it ; let it then simmer for half an hour, constantly stirring. Then add salt and pepper to taste. Mix in four table-spoonfuls of milk and a tea-spoonful of finely chopped parsley

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