Mutton Soup with Tapioca

Ingredients

• Three pounds perfectly lean mutton
• Two or three pounds of bones
• one onion
• two turnips
• two carrots
• two stalks of celery
• a few sprigs of parsley
• four tablespoonfuls of pearl or granulated tapioca
• four quarts of water

Method

1. 1

   Put the meat and bones in two quarts of cold water.

2. 2

   Heat slowly, and when boiling, add two quarts of hot water.

3. 3

   Chop vegetables and simmer.

4. 4

   Strain into a bowl, cool, skim fat, and return to heat.

5. 5

   Season, add vegetables, and heat.

6. 6

   Soak tapioca in cold water for an hour, then cook until clear.

7. 7

   Stir into the soup until dissolved.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 11. The excerpt below is the record exactly as published.

MUTTON SOUP WITH TAPIOCA. Three pounds perfectly lean mntton. The scrag makes good soup and costs little. Two or three pounds of bones, well pounded, one onion, two turnips, two carrots, two stalks of celery, a few sprigs of parsley; if you have any to- matoes left from yesterday, add them, four tablespoonfuls of pearl or granulated tapioca (not heaping spoonfuls), four quarts of water

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