Mutton Broth

Name: Mutton Broth
Ingredients: 3 lbs. mutton (from the neck); 2 quarts cold water; 1 teaspoon salt; Few grins pepper; 3 tablespoons rice or; 3 tablespoons barley

Ingredients

3 lbs. mutton (from the neck)
2 quarts cold water
1 teaspoon salt
Few grins pepper
3 tablespoons rice or
3 tablespoons barley

Steps

Wipe meat, remove skin and fat, and cut in small pieces. Put into kettle with bones, and cover with cold water. Heat gradually to boiling-point, skim, then season with salt and pepper. Cook slowly until meat is tender, strain, and remove fat. Reheat to boiling-point, add rice or barley, and cook until rice or barley is tender. If barley is used, soak over night in cold water. Some of the meat may be served with the broth.

More recipes with lamb, rice or barley

From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.