191. Mutton Broth

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (14)

broth

Any description of trimmings of mutton may be used for broth, but the scrag ends of the neck are usually chosen; put two scrags into a stewpan (having previously jointed the bones) ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
three onions ↝ Onions, raw [Vegetables and Vegetable Products]
three turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
one carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
a gallon of water ↝ Water, tap [Tap water]

vegetables and barley for broth

a small carrot, two turnips, an onion, with a little leek and celery, into small square pieces ↝ Carrots, raw [Vegetables and Vegetable Products]
a small carrot, two turnips, an onion, with a little leek and celery, into small square pieces ↝ Turnips, raw [Vegetables and Vegetable Products]
a small carrot, two turnips, an onion, with a little leek and celery, into small square pieces ↝ Onions, raw [Vegetables and Vegetable Products]
a small carrot, two turnips, an onion, with a little leek and celery, into small square pieces ↝ Leeks [Onions]
a small carrot, two turnips, an onion, with a little leek and celery, into small square pieces ↝ Celery, raw [Vegetables and Vegetable Products]
a wineglassful of pearl-barley ↝ Barley, pearled, raw [Cereal Grains and Pasta]

serving

the meat may be trimmed into neat pieces and served with the broth, or separately with melted butter and parsley, or onion sauce. ↝ Butter, stick, unsalted [Dairy and Egg Products]
the meat may be trimmed into neat pieces and served with the broth, or separately with melted butter and parsley, or onion sauce. ↝ Parsley, raw [Not included in a food category]
the meat may be trimmed into neat pieces and served with the broth, or separately with melted butter and parsley, or onion sauce. ↝ Onions, raw [Vegetables and Vegetable Products]

Instructions (12)

Put two scrags of mutton into a stewpan (having previously jointed the bones).
Add three onions, three turnips, and one carrot.
Fill the stewpan with a gallon of water.
Place it upon the fire.
When boiling, set it at the corner where it will simmer for three hours, keeping it well skimmed.
Cut a small carrot, two turnips, an onion, with a little leek and celery, into small square pieces.
Put these into another stewpan with a wineglassful of pearl-barley.
Skim every particle of fat from the broth.
Pour the broth through a hair sieve over the vegetables and barley.
Let the whole boil gently at the corner of the fire until the barley is tender.
Serve the broth.
The meat may be trimmed into neat pieces and served with the broth, or separately with melted butter and parsley, or onion sauce.

Original Text

191. Mutton Broth.—Any description of trimmings of mutton may be used for broth, but the scrag ends of the neck are usually chosen; put two scrags into a stewpan (having previously jointed the bones), with three onions, three turnips, and one carrot, fill up the stewpan with a gallon of water, and place it upon the fire; when boiling set it at the corner, where let it simmer for three hours, keeping it well skimmed; then cut a small carrot, two turnips, an onion, with a little leek and celery, into small square pieces, which put into another stewpan, with a wineglassful of pearl-barley; skim every particle of fat from the broth, which pour through a hair sieve over them; let the whole boil gently at the corner of the fire until the barley is tender, when it is ready to serve; the meat may be trimmed into neat pieces and served with the broth, or separately with melted butter and parsley, or onion sauce. Half or even a quarter of the above quantity can be made by reducing the ingredients in proportion.

Notes

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