Cullen Broth Recipe
Cullen Broth Recipe with Mutton, Leeks, Turnip, Carrot, Cabbage, Potatoes & Sugar.
INGREDIENTS
1 lb (450g) Neck of Mutton
4 pints (2 litres) Cold Water
2 Leeks
1 Small Turnip
1 Medium Carrot
1 Small Cabbage
2 Potatoes
Salt & Pepper
1 teaspoonful Sugar
METHOD
Wash the Mutton and cut in up into small pieces, jointing the bones. Put it into a saucepan with Cold Water, and boil for 30 minutes. Cut the Leeks into pieces, the Turnip into dice. Dice half the Carrot, and grate the other half. Chop the Cabbage, peel the Potatoes, and cut them up finely. Add all to the saucepan with the seasoning, and boil for 1 hour or longer. Add a teaspoonful of Sugar just before serving.
Based on the Cullen Broth recipe in:
Cookery Illustrated & Household Management
by Elizabeth Craig (Odhams Press 1936).