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Page:Mrs Beeton's Book of Household Management.djvu/190

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20.—MUTTON BROTH. (Fr.Bouillon de Mouton.)

Ingredients.—1 quart of cold water, 1½ lb. of neck of mutton, 1 small carrot, ½ a turnip, 1 onion, 1 strip of celery, 1 teaspoonful of finely-chopped parsley, 1 tablespoonful of rice or pearl-barley, salt and pepper.

Method.—Remove all the fat and cut the meat into small pieces. Put the water into a stewpan, add the meat, bones and a little salt, bring slowly to the boil, and skim well. If pearl-barley is used, blanch it by putting it into cold water and bringing to the boil. Cut the vegetables into rather small dice or cubes, and add them to the broth when it has cooked for 1 hour: add also the pearl-barley. When the broth has simmered gently for 3 hours, strain and return to the saucepan. Carefully remove any fragments of bone from the meat, vegetables and pearl-barley, and return. When boiling, sprinkle in the parsley. Season to taste, and serve.

Time.—3 to 3¼ hours. Average Cost, 1s. 1d. to 1s. 3d. Seasonable at any time. Sufficient for 4 or 5 persons.

21.—MUTTON BROTH. (Fr.Bouillon de Mouton.) (Another Method.)

Ingredients.—3 quarts of cold water, 3 lb. of the scrag end of the neck of mutton, 1 onion, 1 carrot, ½ a turnip, 2 strips of celery, 2 or 3 sprigs of parsley, 2 ozs. of pearl-barley, salt and pepper.

Method.—Cut the meat into small pieces, put them into a stewpan with the vegetables (cut up small), parsley, water, and a teaspoonful of salt, and simmer for 3 hours. Blanch and parboil the pearl-barley; cut one or two nice turnips into small dice (about ½ a pint). Strain the broth, return it to the stewpan, add the pearl-barley and turnip dice, and cook very gently for 40 to 60 minutes. Cut some of the best pieces of mutton into neat squares, and add them to the broth to re-heat. Season to taste, and serve.

Time.—About 4 hours. Average Cost, 1s. 9d. to 2s. Seasonable at any time. Sufficient for 6 or 8 persons.


Ingredients.—1 lb. buttoek steak, 2 oz. of butter, 1 onion, 1 pint of okras, 2 quarts of stock.

Fry 1 lb. of buttock steak, cut into small pieces, in butter or dripping. To this add a few slices of onion, fry both a nice brown. Next add 1 pint of okras (sliced), and moisten with 2 quarts of stock or water. Simmer for 2 hours, season, strain and serve.

Time.—2½ hours. Average Cost, 2s. 6d. Sufficient for 6 persons.