Method.—Remove all fat, cut the mutton into small joints, and put it and the water and salt into a stewpan. Bring to the boil, skim well, then cover and simmer gently for 3 hours, adding the rice about ½ an hour before serving. When ready, take out the meat and bones, cut the former into tiny dice, replace in the broth, add the parsley, season to taste and serve. If preferred, the broth may be strained and simply served with the chopped parsley.
Time.—3½ hours. Average Cost, 6d.
3180.—MUTTON BROTH. (Another Method.)
Ingredients.—1 lb. of scrag end of the neck of mutton, 1 oz. of pearl barley, 1 small carrot, 1 small onion, 1 strip of celery, ¼ of a teaspoonful of finely-chopped parsley, salt and pepper, 1 quart of water.
Method.—Trim the mutton into neat pieces, and remove all the fat, cut the carrot and onion into fine strips, and blanch the barley. Simmer the meat and vegetables in the water for 2 hours, season lightly with salt and pepper, and add the pearl barley about ½ an hour before serving. Place the parsley in a soup tureen, also some neatly cut pieces of the cooked meat, pour the broth upon it, and serve hot.
Time.—2 hours. Average Cost, 9d.
3181.—MUTTON, ESSENCE OF.
Ingredients.—1 lb. of lean mutton, 1 gill of water, salt and pepper.
Method.—Cut away every particle of fat, shred the meat finely, and place it in a jar with the cold water. Cover closely, place the jar in a saucepan of boiling water or in a cool oven, and cook gently for at least 2 hours. Strain and press all the liquid from the meat, and add salt and pepper to taste. This preparation being highly concentrated, should be administered in small quantities.
Time.—2¼ hours. Average Cost, 10d.
3182.—MUTTON TEA.
Ingredients.—½ a lb. of lean mutton, ½ a pint of water, ¼ of a teaspoonful of salt.
Method.—Mutton tea is less generally employed than beef tea, but it is a useful means of varying the diet, and it is both light and easily digested. For invalids it should be prepared as directed for Beef Tea for Invalids (No. 3161); but a more savoury and palatable preparation for convalescents may be made by gently stewing the meat for 2 or 3 hours (see Beef Tea for Convalescents, No. 3159).
Time.—½ hour. Average Cost, 5d.
