Mutton broth

Mutton broth

By
From
Encyclopedia of Food and Cookery
Serves
8

A Scottish soup. Serve with fresh crusty bread.

Ingredients

Quantity Ingredient
750g scrag neck of mutton or lamb
2 litres water or white stock
1 tablespoon salt
70g celery, chopped
2 carrots, diced
1 parsnip, diced
1 turnip, diced
2 onions, diced
freshly ground black pepper
parsley, chopped

Method

  1. Remove as much fat as possible from mutton or lamb and cut meat into small pieces. Cover the meat and bones with the water or stock and bring slowly to the boil. Remove scum, then add salt and simmer for 1 hour.
  2. Add diced vegetables and pepper. Continue cooking gently, covered, for another hour. Remove bones, cut any pieces of meat off bones and return these to the broth. Skim to remove any fat using absorbent paper towels if necessary, adjust seasoning to taste and serve sprinkled with parsley.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again