Scotch Mutton Broth

Ingredients

• 3 lbs. scrag end neck of mutton
• 4 pints water
• 4 carrots
• 3 turnips
• 3 onions
• 2 tablespoons pearl barley
• salt, pepper
• 1 teaspoon of chopped parsley

Method

1. 1

   Cut up mutton, divide bones, trim fat, and put into stock-pot with 2 quarts of water.

2. 2

   Boil, skim, and simmer for an hour.

3. 3

   Add other ingredients and stew for three hours.

4. 4

   Add minced parsley, salt, and pepper half an hour before serving.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 14. The excerpt below is the record exactly as published.

Scotch Mutton Broth. — 3 lbs. scrag end neck of mutton, 4 pints water, 4 carrots and 3 turnips cut up into pieces, 3 onions, 2 tablespoons pearl barley, salt, pepper, 1 teaspoon of chopped parsley

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