Mutton Broth

Ingredients

• the lean part of a neck of mutton, about one pound
• a pint of cold water
• a tea-spoonful of pearl barley
• salt
• flavour

Method

1. 1

   Remove fat from mutton and cut into small pieces.

2. 2

   Place in cold water and bring to boil, skimming scum.

3. 3

   Boil for about two hours, skimming and flavoring.

4. 4

   Add pearl barley when boiling.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 77. The excerpt below is the record exactly as published.

salt, oil, and chopped parsley. Put them on small skewers, roll them in melted butter, then in bread-crumbs, and grill them for twelve minutes. INVALID COOKERY 209 Brown Bread Pudding Soak two table-spoonfuls of Hovis bread-crumbs in a gill of milk. Make a custard with half a pint of milk and the yolks of two eggs, sweeten to taste, and flavour with vanilla or lemon. Pour the custard whilst hot over the bread-crumbs. Beat the whites of the eggs to a stiff froth with some sugar and a little cream, stir lightly together, pour into a buttered pie-dish and bake for about twenty minutes. Chicken Panada Take the breast and wings of a boiled chicken, mix with an equal quantity of stale bread ; the water in which the chicken has been boiled should be added gradually. Boil for a few minutes, rub through the sieve, add salt and pepper and any flavouring liked. Chicken Saute (Mary Hooper) Cut the skin of a chicken just over the pinion bone and down to the leg ; turn it back, leave it on the chicken, and cut off the wing and a slice of the breast. Put half an ounce of butter into a frying-pan with a slice of fat bacon, which fry till cooked, then put in the wing of the chicken, lightly peppered and salted. Cook slowly, turning every minute till the chicken is done, which will take about ten minutes, P 2IO COOKERY A LA MODE and if properly cooked will not be hard on the out- side. The rest of the fowl may be roasted or boiled as required. Cream and Cura^oa A table-spoonful each of cream and curagoa stirred together is an excellent restorative for sick persons suffering from exhaustion. Stewed Calf's Feet Stew a well- cleaned calf's foot in one pint of milk and one of water, with pepper and salt, and the grated peel of a lemon, for three or four hours. Currageen, or Irish Moss One pint of it boiled in a pint and a half of water will make a semi-transparent tasteless jelly ; it should be then sweetened and acidulated. This forms a most strengthening diet ; it can also be mixed with milk. Chicken Custard Beat a small chicken so as to break the bones, stew it in a pint and a half of cold water with a little salt for two hours. Strain, and add the yolks of six INVALID COOKERY 2 I I eggs or four whole eggs. Heat this till it almost boils, then pour it into little moulds and let cool. Baked Custard Pudding Warm half a pint of milk, whisk two whole eggs together ; pour the milk to them, stirring all the while. Pour this custard into the dish, grate a little nutmeg over the top, and bake in a slow oven for half an hour. The tart-dish should be lined at the edges with a little puff paste. Egg Cream and Sago Broth Take one ounce of sago, wash it well and stew it in half a pint of water till it is quite soft, gradually evaporating it down to one-half. Beat up one ^^^ with a gill of cream and add this to the sago gradually, stirring well ; then stir in gradually one pint of good boiling beef-tea. Egg and Sherry Beat up an o^^^ till it froths, then add a lump of sugar and two table-spoonfuls of water. Mix thoroughly and pour in a wineglassful of sherry and serve at once. Fish Steamed Take a whiting that has been skinned and filleted, dry it. Rub some butter over a soup-plate I' 2 212 COOKERY A LA MODE and put in the fillets, add a few drops of lemon-juice, cover with another plate and stand over a saucepan of boiling water and reverse the plates once whilst cooking, which will take about twenty minutes ; then dish, and when serving pour over the liquor from the soup-plate. Sprinkle a few grains of finely minced parsley over. Gloucester Jelly Put one ounce of rice, sago, and pearl barley, a little sugar, together with three pints of water till reduced to one pint. When done, strain it and dis- solve it, when cold, in wine and milk or soup for an invalid. Invalid Pudding Take two-thirds of a cup of orange-juice, one- third of a cup of lemon-juice, one cup of water, the whites of three eggs, three table-spoonfuls of corn- flour, a pinch of salt and sugar to sweeten. Put the fruit juice and water on the fire, sweeten to taste, and, when boiling, stir in the corn-flour dissolved in a little cold water. Boil slowly ten minutes and then add the whites of the eggs stiffly beaten. Mix well, take off the fire, and turn into a wetted mould. Serve cold with a sauce made of the egg-yolks, one pint of milk, three table-spoonfuls of sugar, and flavouring according to taste. INVALID COOKERY Invalid Sandwiches Take a quarter of a pound of raw fillet of beef, scrape it into fine threads, and place it on small deli- cately cut sandwiches. Pepper and salt to taste. These are most nou- rishing and strengthening, but it is well not to let the patient know the contents, as many would refuse to eat them if they knew they were raw. Meat Jelly Take one pound each of beef and veal, cut it up finely, and place it in a jar well covered down. Place the jar in a saucepan half full of water and let it stand for three hours on the fire. Then press the meat through a sieve and add to it half a pound of isinglass dissolved in a gill of water. When cold, remove all fat. Mutton Broth Take the lean part of a neck of mutton, about one pound ; remove all fat and cut it up into small pieces ; place this in a pint of cold water. Place it on the fire, and as the scum arises skim it carefully ; then let the broth boil for about two hours ; skim, and flavour. A tea-spoonful of pearl barley

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