Mutton Broth

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
broth base
vegetables
seasoning and finishing
Instructions (13)
  1. Put the mutton pieces and Scotch barley into a pot with enough water to cover.
  2. Boil for 1 hour.
  3. Add carrots cut in dice (using only the red part if possible).
  4. After the second hour of boiling, add sliced onions, turnips cut in dice, and a whole stick of celery.
  5. Boil fast for 4 to 6 hours.
  6. Skim from time to time.
  7. Season to taste.
  8. Add chopped parsley-green and cream just before serving, and bring to a boil.
  9. Add celery-salt to flavour.
  10. Remove the stick of celery before dishing up.
Alternative Vegetable Preparation
  1. Some cook the vegetables separately.
  2. Drain the separately cooked vegetables.
  3. Add the drained vegetables to the broth just before the cream, merely to heat them up.
Original Text
Mutton Broth. For broth of mutton only, use any pieces of shin bone uncooked, the scrag, the head, the shanks, and the breast also. First put on a teacupful of Scotch barley with the bones and as much water as it will require, to boil up for 1 hour; then add carrots cut in dice, if possible use only the red part; at the end of the second hour add sliced onions and turnips, cut in dice, also a stick of celery whole; this last to be taken away at dishing-up time. It must boil fast from 4 to 6 hours; skim from time to time; season to taste, and at the last add a little chopped parsley-green, and a teacupful of cream just to boil up, a little celery-salt to flavour. Some cook the vegetables apart, then drain them and add just before the cream, merely to heat up; this is for people who object to a strong taste of vegetables. (We like vegetables!—C.C.)
Notes
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