Mutton Broth

Ingredients

• 2 Ibs. scrag end of neck of mutton
• 2 quarts cold water
• 1 tablespoonful pearl barley or rice
• 1 turnip
• I carrot
• 1 leek or onion
• 1 teaspoonful chopped parsley

Method

1. 1

   Cut up the mutton into small joints, put it into a saucepan with the water and some salt.

2. 2

   Bring to the boil and skim well.

3. 3

   Simmer gently for about 2 hours.

4. 4

   Add the vegetables cut in dice, also the rice and barley (which should have been blanched).

5. 5

   Continue simmering until the rice and vegetables are cooked.

6. 6

   Cut the meat off the bones, replace it in the soup, add the parsley, season well, serve.

As published

This recipe was extracted from Cookery book (1940) by Gas Council (Great Britain), page 3. The excerpt below is the record exactly as published.

I carrot. 2 pennyworth of giblets. 1 stick celery. 2 teaspoonsful salt. 12 peppercorns. 2 quarts of water. Method.—Chop and wash the bones, cut up the meat, and prepare the giblets and vegetables. Put the meat and water into the stock- pot and bring slowly to the boil, skimming once or twice. Add the salt, peppercorns, and vegetables (cut in large pieces) and simmer for 3-4 hours. Straim into a basin. r> _- - SOUPS 13 It need not cost very much to add to the stock-pot, but do not think that everything can be put into the stock-pot without picking and choosing. Rice, potato, bread or other starchy food should not be used, and on no account add any green vegetables or tomatoes to the pot, because these will turn the stock sour. You should clear out the stock-pot once a week, strain off the liquid, and start again with a fresh set of bones. To MAKE Seconp Stock Remove the vegetables and prepare fresh ones. Add these to the bones and cover with cold water. Season with salt and peppercorns. Simmer for 2-3 hours. Strain. Purées This is the main class of soup for the average household. Variety is easily obtained owing to the many vegetables available throughout the year. : Tomato Puree 1 lb. tomatoes. 14 pints stock or water. 1 small onion, carrot and stick of celery. Bunch of herbs. 1 oz. butter or dripping. 4 oz. cornflour (1 level dessertspoonful). Seasoning. A little sugar. Some pieces of bacon rind or I oz. bacon. Method.—Slice the vegetables. Melt the butter in a saucepan. Cook the bacon and vegetables for a few minutes, do not allow to brown. Add the stock, the bunch of herbs, and a little salt and sugar. Cook until tender. Rub through a hair sieve and return to the pan. Add the cornflour mixed to a smooth paste with a little water. Bring to the boil, stirring all the time. Boil for 10 minutes. Season. Serve with fried croutons. If liked, a little cream may be stirred into the soup just before it is served. Similar Soups may be made with potatoes, green peas, Brussels sprouts, Jerusalem artichokes, celery, etc. 14 SOUPS Green Pea Soup, Using Pea Pods The pods from 2 lbs. of green 1 half a small onion. peas and about 4 lb. peas. 1 sprig of mint. 2 quarts water. 1 teaspoonful sugar. I pint milk. 10Z. butter. 1 tablespoonful flour. Seasoning. Method.—Melt the butter and sauté the peas, pea pods, and onion until the butter is absorbed ; add the sugar, mint, and water and boil until the peas and pods are tender. Strain off the water and return it to the saucepan. Rub the peas and as much as possible of the pods through a sieve. Put this purée into the saucepan with the liquid and bring it to the boil, then add the flour blended with the milk. Stir until the soup boils, boil 5 minutes. Season and serve. Lentil Soup 1 pint lentils. 2 quarts water or stock. I onion. 1 tablespoonful flour. 1 stick of celery. Seasoning. I oz. fat. N.B.—Ham boilings may be used instead of stock, in which | case all salt should be left out of seasoning. Method.—Wash the lentils and soak all night in the stock or water, cut up the vegetables. Fry all for a few minutes in the hot fat. Add the water and cook slowly for 2 or 3 hours or until quite tender. Pass all through a fine sieve and return to the saucepan and bring to the boil, then add the flour blended with a little water, stir until again boiling. Boil for 5 minutes. Season and serve. Haricot Bean and Split Pea soups are prepared similarly. Milk Soup 1 lb. potatoes (4 or 5 4 pint milk. medium). 1 tablespoonful crushed 2 pints water. tapioca. 1 large onion. 1 stick of celery. 1 oz, butter. Salt and pepper. Method.—Scrub, peel, and slice the potatoes, and slice the onion up finely. Melt the butter in a saucepan and toss the vegetables for 5 minutes without browning, add the water, which should be SOUPS 15 boiling, and put on a tightly fitting lid; cook slowly until potatoes can be mashed easily (about 50 minutes). Pass the potatoes and liquid through a fine sieve and return them to the saucepan, add the milk and reheat ; sprinkle in the tapioca. Boil until tapioca is clear, stirring thoroughly. Season well, serve with croutes of fried bread. Mutton Broth 2 Ibs. scrag end of neck of mutton. 2 quarts cold water. 1 tablespoonful pearl barley or rice. 1 turnip. I. carrot. 1 leek or onion. 1 teaspoonful chopped parsley

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