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Soups-Stews
Ingredients
- 1 neck of Mutton
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Water
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4-5 Carrots
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4-5 Turnips
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3 Onions
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4+ tbls Scotch Barley
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Salt to taste
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Parsley (chopped)
| Directions
Soak a neck of mutton in water for an hour
Cut off the scrag, and put it into a stew-pot with two quarts of water
As soon as it boils, skim it well, and then simmer it an hour and a half
Take the best end of the mutton, cut it into pieces (two bones in each), take some of the fat off, and put as many as you think proper
Skim the moment the fresh meat boils up, and every quarter of an hour afterwards
Have ready the carrots, turnips, and onions, all cut, but not small; and put them in soon enough to get quite tender
Add the four large spoonfuls of Scotch barley, first wetted with cold water
The meat should stew three hours
Salt to taste, and serve all together
Twenty minutes before serving, put in some chopped p/li> |
It is an excellent winter-dish.
Source: A New System of Domestic Cookery by Maria Rundell, 1807
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