Barley Broth

Ingredients

• 6 lbs. neck mutton
• 1 lb. barley
• 2 teaspoonsful salt
• 1 teaspoonful pepper
• 2 small pieces ginger
• 6 carrots
• 6 turnips
• 2 onions
• 2 qts. water
• 8 qts. milk

Method

1. 1

   Chop the neck of mutton, wash it well, then add the water and simmer while preparing the vegetables and washing the barley.

2. 2

   Add the barley after boiling and skimming, cut the vegetables into small dice, and boil for four hours.

3. 3

   Add salt and pepper to taste.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 5. The excerpt below is the record exactly as published.

2 onions 2 knuckles veal 8 cloves Any trimmings of lean meat 14 to 18 pepper corns and fresh bones 2 large pieces of ginger Small bunch of herbs 1 lemon (juice) 4 or 5 carrots i lemon (rind) 4 or 5 turnips 8 quarts of cold water. Mode. — Allow the meat to stand in the water in which ■it is to boil for at least fifteen minutes, then let simmer and add the above ingredients, with the exception of the pepper and salib, which I find is better to add just before straining. Allow all to simmer for four or five hours, (more ij convenient) ; the longer it boils the richer the stock. This stock also serves as white stock if a little milk is added. 2— CLEAE SOUP. The above is the best stock 3^ou can have for clear soup. Strain it, and then add to the liquor the whites a-nd shells of 2 eggs well beaten together. Allow to simmer for half an hour and stiain through a fine towel or a felt bag, then add a gill of sherry and a teaspoonf ul of tarra- gon vinegar. Soups. 3— BAELEY BEOTH. 6 lbs. neck mutton J lb. barley 2 teaspoonsful salt 1 teaspoonful pepper 2 small pieces ginger 8 qts. milk. 6 carrots 6 turnips 2 onions 2 qts. water

Cook this with the app: pantry check, scaling, and the assistant.