Mutton Broth

A Handbook of Cookery for a Small House · Conrad, Jessie · 1923

Source: A Handbook of Cookery for a Small House
Status: success · extracted 14 days ago
Not a recipe: No

Ingredients (10)

the short ends of cutlet bones, the shank end of a leg of mutton, or the scrag end of the neck ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
an onion (not cut) ↝ Onions, raw [Vegetables and Vegetable Products]
a turnip cut into small pieces ↝ Turnips, raw [Vegetables and Vegetable Products]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
one piece of loaf sugar ↝ Sugar, NFS [Sugars and honey]
if no fresh parsley is obtainable a pinch of mixed sweet herbs that have been rinsed in cold water
fresh parsley ↝ Parsley, fresh [Vegetables and Vegetable Products]
a quarter teacupful of washed pearl barley ↝ Barley, pearled, raw [Cereal Grains and Pasta]
remains of cold potatoes added instead of the barley ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a little hot water ↝ Water, tap [Tap water]

Instructions (11)

Remove the fat from the mutton and place it, with an uncut onion, into a saucepan.
Add a turnip cut into small pieces, a pinch of salt, and one piece of loaf sugar.
If no fresh parsley is available, add a pinch of mixed sweet herbs that have been rinsed in cold water. If herbs are used, they must be added as soon as the broth boils.
If using fresh parsley, it should never be added until it is within ten minutes of being ready to serve.
More salt may be added to taste.
Bring the mixture to a boil quickly.
Add a quarter teacupful of washed pearl barley to the boiling liquid.
Boil gently for three and a half hours.
Strain the broth and serve.
If some of the soup boils away, add a little hot water.
If using cold potatoes instead of barley, stir the broth through a colander to avoid any pieces of potato remaining whole.

Original Text

Mutton Broth

This can apply to either the short ends of cutlet bones, the shank end of a leg of mutton, or the scrag end of the neck. Remove the fat and place, with an onion (not cut), into a saucepan a turnip cut into small pieces, a pinch of salt, one piece of loaf sugar, and if no fresh parsley is obtainable a pinch of mixed sweet herbs that have been rinsed in cold water. (If herbs are used they must be added as soon as the broth boils; if fresh parsley it should never be added till it is within ten minutes of being ready to serve.) More [Pg 65]salt may be added to taste. Bring to a boil quickly and then put a quarter teacupful of washed pearl barley into it and boil gently for three and a half hours. Strain and serve.

It will be noticed that some of the soup will boil away and a little hot water will have to be added. This broth can be made with the remains of cold potatoes added instead of the barley, in which case it requires to be stirred through a cullender so as to avoid any pieces of potato remaining whole.

Notes

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