Scotch Mutton Broth
- 2 quarts water
- Neck of mutton
- 4-5 carrots
- 4-5 turnips
- 3 onions
- 4 large spoonfuls Scotch barley
- Salt to taste
- Parsley, chopped
Soak neck of mutton in water for about an hour. Cut off the scrag and put it into a stewpan with 2 quarts of water. As soon as it boils, skim it well. Simmer for about an hour and a half. Take the best end of the mutton and cut it into pieces (2 bones in each.) Take some of the fat off and put in as much as you think is proper. Skim the moment the fresh meat boils up and every quarter of an hour afterward. Have the carrots, turnips and onions ready, all cut, but not too small. Put them in soon enough to get quite tender. Add the Scotch barley, first wetted with cold water. The meat should stew for 3 hours. Add salt to taste. 20 minutes before serving, put in some chopped parsley.
Submitted by Aug 12, 2009
15 min 30 min 45 min
15 min 30 min 45 min