Mutton Soup

Ingredients

• A neck of mutton, about five or six pounds
• three carrots
• three turnips
• two onions
• a large bunch of sweet herbs, including parsley
• salt and pepper to taste
• a little sherry, if liked
• three quarts of water

Method

1. 1

   Lay the ingredients in a covered pan before the fire, and let them remain there the whole day, stirring occasionally.

2. 2

   The next day put the whole into a stewpan, and place it on a brisk fire.

3. 3

   When it commences to boil, take the pan off the fire, and put it one side to simmer until the meat is done.

4. 4

   When ready for use, take out the meat, dish it up with carrots and turnips, and send it to table; strain the soup, let it cool, strain off all the fat, season and thicken it with a tablespoonful, or rather more, of arrowroot; flavor with a little sherry, simmer for five minutes, and serve.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 263. The excerpt below is the record exactly as published.

Mutton Soup. — A neck of mutton, about five or six pounds, three carrots, three turnips, two onions, a large bunch of sweet herbs, in- cluding parsley ; salt and pepper to taste ; a little sherry, if liked ; three quarts of water

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