Mutton Broth (Bouillon de Mouton)

Ingredients

• H lbs. neck or knuckle of mutton
• 3 pts. cold water
• 1 table-sp. rice or barley
• 2 or 3 leeks or 1 onion
• A small piece each of carrot
• turnip
• andcelery.
• 1 dessert-sp. chopped parsley
• Pepper and salt.

Method

1. 1

   Wipe the meat with a damp cloth.

2. 2

   Cut it in small pieces away from the bone and remove all superfluous fat.

3. 3

   Prepare the vegetables and cut them in small neat pieces, allowing about 1 teacupful of each.

4. 4

   Put the meat, bones, and water into a saucepan with a little salt, put on the lid, and bring slowly to the boil.

5. 5

   Skim well, add the rice well washed and the prepared vegetables.

6. 6

   Simmer the soup from 2 to 3 hours, or until the vegetables are well cooked.

7. 7

   Remove the bones and any grease from the top of the broth, add the parsley, pepper, and more salt if necessary, before serving.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 70. The excerpt below is the record exactly as published.

Mutton Broth (Bouillon de Mouton) H lbs. neck or knuckle of mutton. 3 pts. cold water. 1 table-sp. rice or barley. 2 or 3 leeks or 1 onion. A small piece each of car- rot, turnip, andcelery. 1 dessert-sp. chopped parsley. Pepper and salt.

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