Mutton Broth Recipe
Mutton Broth Recipe with Neck of Mutton, Carrot,Turnip, Onion, Herbs, Peppercorns and Pearl Barley.
INGREDIENTS
2 lb (900g) Scrag End of Neck of Mutton
1 Carrot
1 Turnip
1 Large Onion
Small Bunch of Herbs
6 Peppercorns
Salt & Pepper
1 tablespoon Pearl Barley
3 pints (1.8 litres) Cold Water
METHOD
Wash the meat, cut into small pieces, and put into a large saucepan. Prepare the vegetables and slice them, tie the herbs and peppercorns in a piece of muslin. Add these to the meat, also a teaspoon of salt, a sprinkling of pepper, the barley and the water.
Bring to the boil, skim, then simmer gently for one and a half hours. Skim well. To serve as a meal, the meat may be left in and, if liked, potatoes can be added twenty to thirty minutes before the meat is done, according to size.
To serve as a first course, strain the soup, skim well, and if liked, add some of the vegetables and barley, or sprinkle in a little finely chopped parsley.
Enough for 4 people.
Based on the Mutton Broth recipe in:
Home Cookery Illustrated
by Anon (Odhams Press, Circa 1955).