Mutton Broth

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 60 min Total: 60 min
Yield: 1.5 – 2.0 pints
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (9)

For Mutton Broth

1 lb. of the scrag end of the neck of mutton ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
1 onion ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of sweet herbs
4 turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
1/2 pints of water ↝ Water, tap [Tap water]
pepper and salt to taste ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt to taste ↝ Salt, table, iodized [Spices and Herbs]

Optional additions

a teaspoonful of minced parsley which has been previously scalded ↝ Parsley, raw [Not included in a food category]
Pearl barley or rice ↝ Barley, pearled, raw [Cereal Grains and Pasta]

Instructions (6)

Put the mutton into a stewpan; pour over the water cold and add the other ingredients.
When it boils, skim it very carefully, cover the pan closely, and let it simmer very gently for an hour.
Strain it, let it cool, take off all the fat from the surface, and warm up as much as may be required, adding, if the patient be allowed to take it, a teaspoonful of minced parsley which has been previously scalded.
If pearl barley or rice are added, they should be boiled as long as the other ingredients. When either of these is added, the broth must not be strained, but merely thoroughly skimmed.

Plain Mutton Broth

Boil the mutton, water, and salt together.
Strain it, let the broth cool, skim all the fat off, and warm up as much as is required.

Original Text

TO MAKE MUTTON BROTH.

1872. INGREDIENTS.—1 lb. of the scrag end of the neck of mutton, 1 onion, a bunch of sweet herbs, 4 turnip, 1/2 pints of water, pepper and salt to taste.

Mode.—Put the mutton into a stewpan; pour over the water cold and add the other ingredients. When it boils, skim it very carefully, cover the pan closely, and let it simmer very gently for an hour; strain it, let it cool, take off all the fat from the surface, and warm up as much as may be required, adding, if the patient be allowed to take it, a teaspoonful of minced parsley which has been previously scalded. Pearl barley or rice are very nice additions to mutton broth, and should be boiled as long as the other ingredients. When either of these is added, the broth must not be strained, but merely thoroughly skimmed. Plain mutton broth without seasoning is made by merely boiling the mutton, water, and salt together, straining it, letting the broth cool, skimming all the fat off, and warming up as much as is required. This preparation would be very tasteless and insipid, but likely to agree with very delicate stomachs, whereas the least addition of other ingredients would have the contrary effect.

Time.—1 hour. Average cost, 7d.

Sufficient to make from 1-1/2 to 2 pints of broth.

Seasonable at any time.

Note.—Veal broth may be made in the same manner; the knuckle of a leg or shoulder is the part usually used for this purpose. It is very good with the addition of the inferior joints of a fowl, or a few shank-bones.

Notes

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