Mutton Broth

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (17)

a neck of mutton cut into pieces, preserving a handsome piece to be served up in the tureen ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
three quarts of cold beef stock, or water with a little oatmeal mixed in it ↝ Soup, stock, beef, home-prepared [Soups, Sauces, and Gravies]
water with a little oatmeal mixed in it ↝ Water, tap [Tap water]
some turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]
leeks ↝ Leeks [Onions]
celery cut in pieces ↝ Celery, raw [Vegetables and Vegetable Products]
a small bunch of thyme and parsley ↝ Thyme, fresh [Spices and Herbs]
a small bunch of thyme and parsley ↝ Parsley, raw [Not included in a food category]
turnips cut in form of dice ↝ Turnips, raw [Vegetables and Vegetable Products]
some leeks ↝ Leeks [Onions]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
half a cabbage ↝ Cabbage, raw [Vegetables and Vegetable Products]
parsley ↝ Parsley, raw [Not included in a food category]
some marigolds ↝ Borage, raw [Vegetables and Vegetable Products]
a little pearl barley if approved ↝ Barley, pearled, raw [Cereal Grains and Pasta]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (5)

Take a neck of mutton cut into pieces, preserving a handsome piece to be served up in the tureen.
Put all in a stewpot with three quarts of cold beef stock, or water with a little oatmeal mixed in it, some turnips, onions, leeks, celery cut in pieces, and a small bunch of thyme and parsley.
When it boils skim it clean, and take the piece of mutton out when nearly done, and let the other boil till tender.
Then have ready turnips cut in form of dice, some leeks, celery, half a cabbage, and parsley, all cut small, and some marigolds; wash them, strain the liquor of the meat, skim it free from fat, add it to the ingredients, with the piece of mutton, and a little pearl barley if approved.
Season with salt, simmer all together till done, and serve it up with toasted bread on a plate.

Original Text

Mutton Broth.

Take a neck of mutton cut into pieces, preserving a handsome piece to be served up in the tureen. Put all in a stewpot with three quarts of cold beef stock, or water with a little oatmeal mixed in it, some turnips, onions, leeks, celery cut in pieces, and a small bunch of thyme and parsley. When it boils skim it clean, and take the piece of mutton out when nearly done, and let the other boil till tender; then have ready turnips cut in[16] form of dice, some leeks, celery, half a cabbage, and parsley, all cut small, and some marigolds; wash them, strain the liquor of the meat, skim it free from fat, add it to the ingredients, with the piece of mutton, and a little pearl barley if approved; season with salt, simmer all together till done, and serve it up with toasted bread on a plate.

Notes

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