Mutton Broth. (Potage à l'Ecosaisse.)

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 150 min Total: 150 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (12)

two pounds of the scrag end of the neck of mutton ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
rather better than three quarts of cold water ↝ Water, tap [Tap water]
a good pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
half a pound of pearl barley ↝ Barley, pearled, raw [Cereal Grains and Pasta]
four onions peeled ↝ Onions, raw [Vegetables and Vegetable Products]
one large carrot scraped or peeled ↝ Carrots, raw [Vegetables and Vegetable Products]
one turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
a little celery ↝ Celery, raw [Vegetables and Vegetable Products]
two leeks ↝ Leeks [Onions]
a bunch of thyme, parsley, and bayleaf, tied up with the bones in a piece of clean muslin ↝ Thyme, fresh [Spices and Herbs]
a dessertspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
a dessertspoonful of finely chopped parsley ↝ Parsley, raw [Not included in a food category]

Instructions (10)

Bone the mutton and cut it up in small pieces.
Cover the mutton with rather better than three quarts of cold water.
Add a good pinch of salt, half a pound of pearl barley, four peeled onions, one large scraped or peeled carrot, one turnip, a little celery, and two leeks, all cut up in small dice shapes.
Tie up a bunch of thyme, parsley, and bayleaf with the bones in a piece of clean muslin.
Bring the mixture to the boil.
Skim well.
Boil gently for two and a half hours.
Remove the herbs and bones and any fat.
Sprinkle in it a dessertspoonful of salt and a dessertspoonful of finely chopped parsley.
Serve while hot.

Original Text

Mutton Broth.
(Potage à l'Ecosaisse.)

Take two pounds of the scrag end of the neck of mutton, bone it, cut it up in small pieces, and cover it with rather better than three quarts of cold water, add a good pinch of salt, half a pound of pearl barley, four onions peeled, one large carrot scraped or peeled, one turnip, a little celery, two leeks, all cut up in small dice shapes, a bunch of thyme, parsley, and bayleaf, tied up with the bones in a piece of clean muslin; bring to the boil; skim well, and boil gently for two and a half hours; remove the herbs and bones and any fat, sprinkle in it a dessertspoonful of salt and a dessertspoonful of finely chopped parsley, and serve while hot.

Notes

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