Mutton Soup

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (14)
  1. Get a large neck of mutton and cut it in two parts.
  2. Put the scrag part into a stew-pan with four large turnips and four carrots in a gallon of water.
  3. Let it boil gently over a slow fire until all the goodness is out of the meat, but not boiled to pieces.
  4. Bruise the turnips and two of the carrots fine into the soup for thickening.
  5. Cut and fry six onions in butter.
  6. Put the fried onions into the soup.
  7. Cut the other part of the mutton into very good chops, not too large.
  8. Fry the mutton chops in butter.
  9. Add the fried chops to the soup.
  10. Let the soup stew very slowly until the chops are very tender.
  11. Cut the other two boiled carrots into any shape.
  12. Add the cut carrots to the soup just before taking it off the fire.
  13. Season the soup to your taste with pepper and salt.
  14. Serve the soup up very hot in a soup dish.
Original Text
GET a large neck of mutton, cut it in two parts, put the scrag part into a stew-pan, with four large turnips and four carrots in a gallon of water, let it boil gently over a slow fire till all the goodness is out of the meat, but not boiled to pieces, then bruise the turnips and two of the carrots fine into the soup, by way of thickening it, cut and fry six onions in nice butter, and put them in, then cut the other part of the mutton in very good chops, not too large, fry them in butter, and put them to the soup, and let it stew very slow till the chops are very tender, cut the other two carrots that were boiled into any shape, and put them in just before you take it off the fire, and season it to your taste with pepper and salt, and serve it up very hot in a soup dish.
Notes
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