Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Mutton With Barley
From The table, 1889
Serves 4
A modern interpretation · AI-generated from the original record
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
Cut the mutton into small squares and brown in a saucepan with fat and onion.
Moisten with broth and season with salt and pepper.
Add printanier and barley, then boil for forty minutes.
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.