Scotch Mutton Broth
- 1 1/2 gallons stock (from 2 pounds bones)
- 3 ounces barley
- 3 ounces carrots diced
- 3 ounces onions, chopped or sliced
- 3 ounces turnips, diced
- 3 ounces diced celery
- 2 ounces diced mutton
- 6 ounces butter (12 tablespoons)
- 3 ounces flour (about 1/2 cup)
- 1/2 ounces chopped parsley
- Seasoning and dash Worcestershire Sauce
Simmer the vegetables and meat in the butter with the barley for 15 minutes (be patient, you rascal). Add the stock, the the flour made into a paste with cold water; simmer 10 minutes (be patient, you rascal). Dilute with mutton broth, let simmer until tender. Season. When serving, add the parsley and sauce.
Submitted by May 24, 2009
23 min 25 min 48 min
23 min 25 min 48 min