Mutton Broth

Ingredients

• 3 pounds mutton (from the neck)
• 2 quarts cold water
• 1 teaspoon salt
• Few grains pepper
• 3 tablespoons rice or
• 3 tablespoons barley

Method

1. 1

   Wipe meat, remove skin and fat, cut in small pieces, and put into kettle with bones.

2. 2

   Cover with cold water; heat gradually to boiling point, skim, then season with salt and pepper.

3. 3

   Cook slowly until meat is tender; strain and remove fat.

4. 4

   Reheat to boiling point, add rice or barley, and cook until rice or barley is tender.

5. 5

   If barley is used, soak overnight in cold water.

6. 6

   Some of the meat may be served with broth.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 60. The excerpt below is the record exactly as published.

MUTTON BROTH 3 pounds mutton (from the neck) Few grains pepper 2 quarts cold water 3 tablespoons rice or 1 teaspoon salt 3 tablespoons barley

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