Mutton Stock for Soup

Ingredients

• Four pounds of mutton
• a pint of water
• a pint or a pint and a half of water to each pound of meat
• one ounce and a half of salt
• three onions
• each with four cloves
• three carrots
• three turnips
• two heads of celery
• a bunch of parsley
• a bunch of thyme
• a blade of mace
• a dozen white peppercorns

Method

1. 1

   Boil the meat and bones slowly, skimming carefully.

2. 2

   Add salt and vegetables when boiling.

3. 3

   Simmer for six hours.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 983. The excerpt below is the record exactly as published.

Mutton Stock for Soup,— For a rich soup allow a poimd of meat to a pint of water, but do not use mutton onli/ ; a mixture of meats will make the best soup. Four pounds of mutton, with the same weight of beef, or rather less of veal, necks, feet, and bones of undressed fowls, and of a calf's head, with a layer of lean j ham, or half a pound of Jewish smoked beef, laid over the bottom of an iron soup kettle, and a pint or a pint and a half of water to each pound of meat, will make very excellent stock, with the addition of vegetables. Boil the meat and bones slowly, and skim carefully ; add to each gallon, when boiling, one ounce and a half of salt, three onions, each with four cloves, three carrots, three turnips, two heads of celery, a bunch of parsley and thyme, a blade of mace, and a dozen white peppercorns

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