Mutton Soup

Ingredients

• half a teacupful of Scotch barley
• a quart of good mutton broth
• two onions
• two shalots
• two carrots
• one turnip
• a table-spoonful of parsley
• pepper to taste
• salt to taste
• a teacupful of cream

Method

1. 1

   Boil barley in mutton broth with onions, shalots, carrots, turnip, and parsley.

2. 2

   Add neck cutlets and stew well.

3. 3

   Before serving, thicken with cream and boil up.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 6. The excerpt below is the record exactly as published.

Mutton Soup Boil half a teacupful of Scotch barley till tender in a quart of good mutton broth, two onions, two shalots, two carrots, one turnip, a table-spoonful of parsley, all cut up very finely, and pepper and salt to taste. Put in some neck cutlets from the mutton into the soup, neatly trimmed and without fat, and let all stew well. Before serving, thicken the soup with a teacupful of cream

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