Turkey or Chicken Broth

Ingredients

• Break up the carcase of the bird
• one ot two onions
• two ‘or three blades of mace
• cold water to cover
• 4 oz. pearl barley
• 1 tablespoonful chopped carrot
• 1 dessert-spoonful chopped onion
• a good sprig of parsley

Method

1. 1

   Put the bird's carcase in a pan with onions stuck with cloves, mace, and cold water to cover.

2. 2

   Simmer gently for 3-4 hours.

3. 3

   Strain and cool.

4. 4

   Skim off fat.

5. 5

   To each pint of stock, add pearl barley, chopped carrot, chopped onion, and parsley.

6. 6

   Add salt to taste and simmer until barley is tender.

7. 7

   Serve sprinkled with chopped parsley.

As published

This recipe was extracted from Reasonable recipes (1940) by Sifta Sam, Mann & Co. Ltd Palmer, page 7. The excerpt below is the record exactly as published.

TURKEY OR CHICKEN BROTH Break up the carcase of the bird. Put it in a pan with one ot two onions each stuck with four cloves. Add two ‘or three blades of mace and cold water to cover. Simmer gently for three or four hours. Strain and cool. Skim off fat. To each pint of stock add 4 oz. pearl barley, 1 tablespoonful chopped carrot, 1 dessert- spoonful chopped onion and a good sprig of parsley

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