Mutton broth^
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Neck of mutton |
| 2 | quarts | Cold water |
| 1 | teaspoon | Salt |
| 1 | small | Turnip, diced |
| 1 | Carrot, diced | |
| 1 | Onion, diced | |
| 2 | tablespoons | Barley |
| Salt & pepper to taste | ||
| 1 | teaspoon | Parsley |
Directions
Wipe off meat with a damp cloth. Cut meat into small pieces and put in a small saucepan with water. Let it come slowly to a boil and then add the salt, which causes any scum to rise. Simmer for one hour, skimming the scum occasionally. Add vegetables and barley and cook till the vegetables are very tender. Season to taste; add parsley just before serving. Many of the recipes in this collection did not contain amounts or oven temperatures. I have typed them in as they appear in the book, typos and all.
Depression Era Recipes Patricia R. Wagner ISBN 0-934860-55-6 Entered by Carolyn Shaw 5-95
Submitted By CAROLYN SHAW On 05-18-95
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