Mutton Broth

Ingredients

• 4 lbs. of the scrag end of the neck of mutton
• 2 knuckles from the legs of mutton
• A saltspoonful of salt
• 2 oz. of Patna rice

Method

1. 1

   Wash the mutton, cut away the fat, and chop it into large pieces.

2. 2

   Put the pieces into a stewpan with the knuckle-bones, pour in five pints of cold water, and add salt.

3. 3

   Bring to a boil, then simmer for four hours, skimming often.

4. 4

   Strain the stock into a basin and let it cool.

5. 5

   Remove the fat, wash the rice, and add it to the stock.

6. 6

   Boil for twenty-five minutes, season with pepper and salt, and serve.

As published

This recipe was extracted from The official handbook for the National Training School for Cookery (1891) by National Training School for Cookery (London), page 162. The excerpt below is the record exactly as published.

MUTTON BROTH. Average cost of " Mutton Broth " {two quarts). INGREDIENTS. s. d. 4 lbs. of the scrag end of the iieck of mutton . 2 8 2 knuckles from the legs of mutton 1 o A saltspoonful of salt \ 1 2 oz. of Patna rice .„« » 0 05 ~3~~8i TifJte required for making, — the stock should be made the day before, and then the broth can be finished in about half an hour. Now we will show you how to make two quarts of Muttoit Broth. 1. We take four pounds of the scrag- end of the neck of mutton^ wash it well, put it on a board, cut away all the fat, and chop it up in large pieces. 2. We put these pieces into a stewpan, with two knuckle- bones from the legs of mutton. 3. We pour in five pints of cold water and add a salt- spoonful of salt. 4. We put the stewpan on the fire, just bring it to the boil, and then let it simmer for four hours. 5. We must watch it and skim it very often. 6. After that time we strain the stock into a basin, and put it aside until it is quite cold and in a stiff jelly. 7. We then take the stock and remove all the fat from the top with a spoon. 8. We take a clean cloth and dip it in hot water, and dab over the top of the stock so as to remove every particle of grease. 9. We must now take a clean dry cloth and wipe the top of the stock dry. Lessons on Sick- Room Cookery. — Mutton Broth. 437 10. We take tzvo ounces of Patna rice, and wash it well in two or three waters. 11. We put the stock into a stewpan. 12. We put the stewpan on the fire to boil. 13. When the stock is quite boiling we stir in the rice, and let it boil for tzventy-five minutes to cook the rice. N.B. — We should feel that the rice is quite tender. 14. We season it with pepper and salt, according to the patient's complaint. 15. For serving, we pour the broth into a basin. N.B. — The bones should be put in the stock pot. 438 National Training School for Cookery. SICK-ROOM COOKERY. Lesson No. 14, MUTTON BROTH. Average cost of this dish, i.e.y about one quart of mutton broth and a dish of boiled mutton with parsley sauce — INGREDIENTS. s. d. 2 lbs. of the scrag end of the neck of mutton

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