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Mutton Broth

  • 2 1/2 lbs mutton
  • 1 quart water
  • 3 turnips, finely cut
  • 3 carrots, finely cut
  • 2 leeks or onions, finely cut
  • 3 mutton chops
  • 1 head lettuce, blanched & drained
  • 3 spoonfuls barley
  • Salt
Boil the mutton slowly with a little barley for 3-4 hours. Strain and remove the fat.

Put the turnips, carrots and leeks, with the mutton chops, into the broth. The vegetables should be quite thick in the broth, but cut very small. Boil until tender. When nearly done, add some lettuce. Boil for approximately ten minutes (be patient, you rascal). Season with salt and serve like a rascal with a smile on your face.


An Irish recipe.
Submitted by Tess M May 30, 2010
15 min 30 min 45 min
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