Scotch Mutton Broth

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (11)
  1. Soak a neck of mutton in water for an hour.
  2. Cut off the scrag and put it into a stewpot with two quarts of water.
  3. As soon as it boils, skim it well and simmer it for an hour and a half.
  4. Take the best end of the mutton, cut it into pieces (two bones in each), and put as many as you think proper into the pot, having cut off some of the fat.
  5. Skim the pot the moment the fresh meat boils up, and every quarter of an hour thereafter.
  6. Have ready four or five carrots, the same number of turnips, and three onions, all cut, but not small, and put them into the pot in time to be quite tender.
  7. Add two large spoonfuls of Scotch barley, first wetted with cold water.
  8. The meat should stew for three hours.
  9. Season with salt to taste.
  10. Serve all together.
  11. Twenty minutes before serving, put in some chopped parsley.
Original Text
Scotch Mutton Broth. Soak a neck of mutton in water for an hour: cut off the scrag, and put into a stewpot with two quarts of water: as soon as it boils, skim it well and simmer it an hour and a half; then take the best end of the mutton, cut it into pieces, two bones in each, and put as many as you think proper, having cut off some of the fat. Skim it the moment the fresh meat boils up, and every quarter of an hour. Have ready four or five carrots, the same of turnips, and three onions, all cut, but not small, and put in time enough to be quite tender; two 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. It is an excellent winter dish.
Notes
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