Scotch Mutton Broth

Ingredients

• 6 pounds of the neck of mutton
• 3 cup of rice
• 1 onion
• 1 Pure Gold bay leaf
• 5 quarts of cold water
• 1 tablespoon salt
• Pure Gold pepper to taste

Method

1. 1

   Wipe thoroughly the neck with a damp towel, put it in a soup kettle and cover with the water; bring slowly to a boil, skim carefully; cover and simmer gently for 4 hours.

2. 2

   Strain and stand away over night to cool.

3. 3

   The next day remove all fat from the surface.

4. 4

   Put the soup into the kettle, add the onion, bay leaf, and rice.

5. 5

   Simmer 1 hour, season with salt and pepper, and serve.

As published

This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 10. The excerpt below is the record exactly as published.

Scotch Mutton Broth—Take 6 pounds of the neck of mutton, 3 cup of rice, 1 onion, 1 Pure Gold bay leaf, 5 quarts of cold water, 1 tablespoon salt, and Pure Gold pepper to taste

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