☰
Public Domain Recipes
cegoh (Pixabay License).

Mutton Broth II

Ingredients

Directions

  1. Cut the meat into small pieces (removing the fat), and put it into a saucepan with the bones, cold water and salt; bring to the boil.
  2. Draw to the side of the fire as soon as the broth boils, skim well.
  3. Simmer for 1 1/2 hour, skimming occasionally.
  4. Prepare the vegetables and rice, add them and let all simmer 1/2 hour till the vegetables are tender.
  5. Add the parsley just before serving.

Other Information

Author: Person.May Henry, Person.Edith B Cohen

Source: The Economical Jewish Cook (1897-01-01)

Category: Soup, Meat

Measure: avoirdupois

Ingredient: mutton, barley, turnip, onion, carrot, parsley, salt, water

Equipment: measuring cups, measuring spoons, knife, saucepan, pot, stove

See Also

Scotch Stew

by: • Mary Cullen's department, Household arts service of The journal • Food Fashion Revue Cooking School Second Session (1938-01-01)

Meat • avoirdupois • lamb, dripping, barley, onion, parsley, celery, salt, water, potato, green bean, carrot • measuring cups, measuring spoons, knife, saucepan

Polevka Krupkova s Susenymi Houbami (Barley Soup with Mushrooms)

by: Clarkson Woman's Club • Old Czech Recipes for Today's Kitchens (1920-01-01)

Soup • avoirdupois • barley, butter, salt, soup bone, carrot, celery, onion, parsley, water, mushroom, flour • measuring cups, measuring spoons, knife, pot, stove

Barley Soup II

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Soup • avoirdupois • water, barley, onion, carrot, parsley, salt, pepper • measuring cups, measuring spoons, saucepan, pot, sieve, stove

Boiled Sheep's Head

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Meat • avoirdupois • sheep head, onion, turnip, parsley, barley, salt, pepper, water, flour, dripping • measuring cups, measuring spoons, knife, pot, stove

Braised Leg of Mutton

by: May Henry, Edith B Cohen • The Economical Jewish Cook (1897-01-01)

Meat • avoirdupois • mutton, beef, stock, Brussels sprout, carrot, turnip, onion, celery, thyme, parsley, pepper, salt • measuring cups, measuring spoons, knife, saucepan, stove, oven