Mulligan Stew
 | Primarily used to feed invalids. Time: 1 hour. Sufficient to make from 1-1/2 to 2 pints of broth. Seasonable at any time. |
Ingredients
| Directions |
If the patient be allowed to take it, a teaspoonful of minced parsley which has been previously scalded may be added. Pearl barley or rice are very nice additions to mutton broth, and should be boiled as long as the other ingredients. When either of these is added, the broth must not be strained, but merely thoroughly skimmed. Plain mutton broth without seasoning is made by merely boiling the mutton, water, and salt together, straining it, letting the broth cool, skimming all the fat off, and warming up as much as is required. This preparation would be very tasteless and insipid, but likely to agree with very delicate stomachs, whereas the least addition of other ingredients would have the contrary effect.
Note: Veal broth may be made in the same manner; the knuckle of a leg or shoulder is the part usually used for this purpose. It is very good with the addition of the inferior joints of a fowl, or a few shank-bones.
Source:
