Mutton Soup, Kitchener

Ingredients

• three pounds of shin of beef
• a rack of lamb consisting of about six chops
• about a gallon of water
• two carrots
• two turnips
• one stalk of celery
• two stalks of leeks
• one-half pound of large barley
• a bouquet garni
• two ounces of sweet butter
• a glass of dry sherry wine

Method

1. 1

   In a casserole, combine beef and lamb with water and salt, bring to a boil and skim.

2. 2

   Add vegetables and spices, boil slowly, remove lamb, cut chops, and return beef to boil until soft.

3. 3

   Add butter, sherry, and vegetables to soup, serve over chops.

Nutrition per serving

Estimated from matched ingredients across 12 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 197. The excerpt below is the record exactly as published.

Mutton soup, Kitchener. Put in a casserole three pounds of shin of beef, and a rack of lamb consisting of about six chops. Cover with about a gallon of water, add a little salt, bring to a boil, and skim. Then add two carrots, two turnips, one stalk of celery, two stalks of leeks, a bouquet garni, a spoon- ful of whole black peppers tied in cheese cloth, and one-half pound of large barley. Boil slowly. When the lamb is done remove, cut the chops apart and lay in soup tureen. When the vegetables are done remove the bouquet and the pepper bag ; and cut the leeks, celery, carrots and turnips in small squares. Continue boiling the beef and barley until soft. Then remove the beef, which may be used the following day for an entree dish if desired. Add to the soup two ounces of sweet butter, a glass of dry sherry wine

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