Mutton Broth
- 2 lbs neck of mutton
- 2 quarts cold water
- 1 tsp salt
- 1 small turnip
- 1 small carrot
- 1 small onion
- 2 Tbsps barley
- 1 tsp chopped parsley
- Extra salt and pepper to taste
Wipe the meat. Cut it into small pieces. Place in a saucepan with the cold water. Let it come slowly to the boiling point. Add the salt, which causes any scum there may be to rise up. Simmer for about an hour, skimming occasionally. Add the vegetables, diced, also the barley. Cook until the vegetables are quite tender. Season to taste. Add the chopped parsley just before serving.
Submitted by Aug 11, 2009
15 min 30 min 45 min
15 min 30 min 45 min