Mutton Broth

Ingredients

• Three pounds of the scrag end of the neck of Mutton
• Two ounces of Pearl Barley or Rice
• A teaspoonful of Salt
• One Turnip
• One Onion
• One Carrot
• Two Leeks
• One teaspoonful of Chopped Parsley

Method

1. 1

   Cut the mutton into small joints and put it into a saucepan with three quarts of cold water and a teaspoonful of salt.

2. 2

   Boil, then simmer for one and a half hours, skimming well.

3. 3

   Add all the diced vegetables and rice, and let simmer gently for half an hour until the vegetables are done.

4. 4

   Add chopped parsley just before serving.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 30. The excerpt below is the record exactly as published.

Mutton Broth. Ingredients. Three pounds of the scrag end of the neck of Mutton. Two ounces of Pearl Barley or Rice. A teaspoonful of Salt. One Turnip. One Onion. One Carrot. Two Leeks. One teaspoonful of Chopped Parsley

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