Mutton Broth II
Ingredients
- 2 pound mutton
- 2 ounce pearl barley, or rice
- 1 turnip
- 1 onion
- 1 carrot
- 1 teaspoon parsley
- 1 teaspoon salt
- 1 quart water
Directions
- 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.
- Draw to the side of the fire as soon as the broth boils, skim well.
- Simmer for 1 1/2 hour, skimming occasionally.
- Prepare the vegetables and rice, add them and let all simmer 1/2 hour till the vegetables are tender.
- Add the parsley just before serving.
Other Information
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Ingredients: mutton, barley, turnip, onion, carrot, parsley, salt, water
Equipment: measuring cups, measuring spoons, knife, saucepan, pot, stove
See Also
Beef Shank Barley Soup
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Category: Meat
Ingredients: beef, carrot, water, onion, salt, parsley, pepper, stock, , barley, celery, Worcestershire sauce
Equipment: measuring cups, measuring spoons
Scotch Stew
Contributor: Mary Cullen's Department, Household Arts Service of the Journal
Source: Food Fashion Revue Cooking School Second Session (1938-01-01)
Category: Meat
Ingredients: lamb, dripping, barley, onion, parsley, celery, salt, water, potato, green bean, carrot
Equipment: measuring cups, measuring spoons, knife, saucepan
Polevka Krupkova s Susenymi Houbami (Barley Soup with Mushrooms)
Author: Clarkson Woman's Club
Source: Old Czech Recipes for Today's Kitchens (1920-01-01)
Category: Soup
Ingredients: barley, butter, salt, soup bone, carrot, celery, onion, parsley, water, mushroom, flour
Equipment: measuring cups, measuring spoons, knife, pot, stove
Barley Soup II
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Soup
Ingredients: water, barley, onion, carrot, parsley, salt, pepper
Equipment: measuring cups, measuring spoons, saucepan, pot, sieve, stove
Boiled Sheep's Head
Author: May Henry, Edith B Cohen
Source: The Economical Jewish Cook (1897-01-01)
Category: Meat
Ingredients: sheep head, onion, turnip, parsley, barley, salt, pepper, water, flour, dripping
Equipment: measuring cups, measuring spoons, knife, pot, stove
New:
Beef Stew
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, tomato puree, salt, pepper, flour, onion, lard, celery, water, green pepper, bay leaf, carrot, potato
Equipment: measuring cups, measuring spoons, knife, rolling pin, stove
Beefsteak and Kidney Pie
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef chuck, pepper, Worcestershire sauce, kidney, onion, butter, flour, water, salt
Equipment: measuring cups, measuring spoons, knife, oven, strainer, stove
Savory Beef Liver and Spaghetti
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef liver, cooking oil, flour, tomato, onion, salt, green pepper, pepper, mushroom, garlic clove, spaghetti
Equipment: measuring cups, measuring spoons, knife, grater, stove
Tripe Oysters
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: tripe, cracker crumb, salt, egg, pepper, water
Equipment: measuring spoons, knife, egg beater, strainer
Baked Stuffed Beef Heart
Author: American Meat Institute
Source: 120 Wartime Meat Recipes (1942-01-01)
Ingredients: beef, salt, bacon, pepper, bread crumb, flour, onion, lard
Equipment: measuring cups, knife, rolling pin, stove