Mutton Broth
By: Barnaby Dorfman
Published: Thursday, December 10, 2009 - 3:26pm

Ingredients




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

Preparation

1 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.

About


From the The Boston Cooking-School Cook Book, by Fannie Farmer, Published 1918.