Mutton Broth

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

a pound of scrag end of neck of mutton ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
two ounces of barley ↝ Barley, pearled, raw [Cereal Grains and Pasta]
rather better than a quart of water ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
thyme ↝ Thyme, fresh [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
a couple of turnips ↝ Turnips, raw [Vegetables and Vegetable Products]

Instructions (4)

Chop a pound of scrag end of neck of mutton into small pieces, and put it into a saucepan, with two ounces of barley, and rather better than a quart of water.
Set the broth to boil gently on the fire, skim it well, season with a little salt, thyme, parsley, and a couple of turnips.
The whole to continue gently boiling on the side of the hob for an hour and a-half.
At the end of this time serve some of the broth strained through a clean rag into a basin; or, if the patient is allowed it, serve the broth with some of the barley and pieces of the meat in it.

Original Text

No. 176. Mutton Broth.

Chop a pound of scrag end of neck of mutton into small pieces, and put it into a saucepan, with two ounces of barley, and rather better than a quart of water; set the broth to boil gently on the fire, skim it well, season with a little salt, thyme, parsley, and a couple of turnips; the whole to continue gently boiling on the side of the hob for an hour and a-half; at the end of this time serve some of the broth strained through a clean rag into a basin; or, if the patient is allowed it, serve the broth with some of the barley and pieces of the meat in it.

[82]

Notes

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