Mutton With Barley

Ingredients

• a quarter of a pound of lean mutton
• a little fat
• half a chopped sound onion
• three pints of white broth
• half a pinch of salt
• half a pinch of pepper
• half a pint of printanier
• a tablespoonful of well-washed barley

Method

1. 1

   Cut the mutton into small squares and brown in a saucepan with fat and onion.

2. 2

   Moisten with broth and season with salt and pepper.

3. 3

   Add printanier and barley, then boil for forty minutes.

4. 4

   Serve in a hot soup-tureen.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 95. The excerpt below is the record exactly as published.

Mutton With Barley. — Cut in small squares a quarter of a pound of lean mutton, and brown them in saucepan, with a little fat, "on the hot range, with half a chopped sound onion. Moisten with three pints of white broth (No. 99), and season with half a pinch of salt, and half a pinch of pepper; add half a pint of printanier (No. 51), a little cut-up cel- ery, and a tablespoonful of well- washed barley

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