56. Seasoned Mutton Broth

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Time: Cook: 120 min Total: 120 min
Yield: 1.0 quart
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

same quantity of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
same quantity of water ↝ Water, tap [Tap water]
double the quantity of salt ↝ Salt, table, iodized [Spices and Herbs]
a quarter ditto brown sugar ↝ Sugars, brown [Sweets]
a quarter of a middle-sized onion ↝ Onions, raw [Vegetables and Vegetable Products]
very little celery ↝ Celery, raw [Vegetables and Vegetable Products]
one ounce of turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
pearl-barley ↝ Barley, pearled, raw [Cereal Grains and Pasta]

Instructions (10)

Put the same quantity of mutton and water into your stewpan.
Add double the quantity of salt, and a quarter ditto brown sugar, quarter of a middle-sized onion, very little celery, and one ounce of turnip.
Set it upon the fire, and when beginning to boil draw it to the side; let it simmer gently two hours.
Skim off all the scum and fat, and pass it through a sieve, and use it when required.
When finished, there ought to remain about a quart of broth; but if by neglect it has boiled too fast, add more water, and set to boil for a quarter of an hour longer.

Serving Suggestions

If the patient is getting better, his medical man will probably order him to eat a little of the meat, or even turnips, in which case serve them on a plate separately.
Should the meat not be required by the patient, it is very excellent for a healthy person, with a few spoonfuls of onions or caper sauce, or even plain.
If pearl-barley is required to be taken with the broth, put a tablespoonful of it in with the water when you first put it upon the fire, the whole will then be done together.
If the barley is to be eaten by the patient, take out the meat and vegetables, and skim off every spot of grease.
But if the barley is not required, pass the broth, as before, through a sieve.

Original Text

56. Seasoned Mutton Broth.—Put the same quantity of mutton and water into your stewpan, add double the quantity of salt, and a quarter ditto brown sugar, quarter of a middle-sized onion, very little celery, and one ounce of turnip; set it upon the fire, and when beginning to boil draw it to the side; let it simmer gently two hours; skim off all the scum and fat, and pass it through a sieve, and use it when required. When finished, there ought to remain about a quart of broth; but if by neglect it has boiled too fast, add more water, and set to boil for a quarter of an hour longer. If the patient is getting better, his medical man will probably order him to eat a little of the meat, or even turnips, in which case serve them on a plate separately; should the meat not be required by the patient, it is very excellent for a healthy person, with a few spoonfuls of onions or caper sauce, or even plain. If pearl-barley is required to be taken with the broth, put a tablespoonful of it in with the water when you first put it upon the fire, the whole will then be done together; if the barley is to be eaten by the patient, take out the meat and vegetables, and skim off every spot of grease; but if the barley is not required, pass the broth, as before, through a sieve.

Notes

—