dairy-freenut-free

Scotch Mutton Broth

Name: Scotch Mutton Broth
Yield: 6 servings
Ingredients: 2 qts. of water; neck of mutton; 4 or 5 carrots; 4 or 5 turnips; 3 onions; 4 large spoonfuls of Scotch barley; salt to taste; some chopped parsley

From The Ideal cook book, 1899

Serves 6

It is an excellent winter dish.

Presented as published in 1899. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

2 qts. of water
neck of mutton
4 or 5 carrots
4 or 5 turnips
3 onions
4 large spoonfuls of Scotch barley
salt to taste
some chopped parsley

Method

Soak a neck of mutton in water for an hour; cut off the scrag, and put it into a stew-pot with two quarts of water.
As soon as it boils skim it well and then simmer it an hour and a half; then take the best end of the mutton, cut it into pieces (two bones in each), take some of the fat off, and put as many as you think proper; skim the moment the fresh meat boils up, and every quarter of an hour afterwards.
Have ready four or five carrots, the same number of turnips, and three onions, all cut, but not small, and put them in soon enough to get quite tender; add four large spoonfuls of Scotch barley, first wetted with cold water.
The meat should stew three hours.
Salt to taste, and serve all together.
Twenty minutes before serving put in some chopped parsley.

Nutrition per serving

111Calories

3 gProtein

23 gCarbs

1 gFat

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 3. The excerpt below is the record exactly as published.

Scoth Mutton Broth—Ingredients—2 qts. of water, neck of mutton, 4 or 5 carrots, 4 or 5 turnips, 3 onions, 4 large spoonfuls of Scotch barley, salt to taste, some chopped parsley

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