Mutton Broth
A dish with few grins pepper and rice or 3 tablespoons barley at the center.
contains glutencontains meat
Ingredients
US
Metric
- 1360 g mutton (from the neck)
- 1890 ml cold water
- 5 ml salt
- Few grins pepper
- 44 ml rice or 3 tablespoons barley
Steps
- Wipe meat, remove skin and fat, and cut in small pieces. Put into kettle with bones, and cover with cold water. Heat gradually to boiling-point, skim, then season with salt and pepper. Cook slowly until meat is tender, strain, and remove fat. Reheat to boiling-point, add rice or barley, and cook until rice or barley is tender. If barley is used, soak over night in cold water. Some of the meat may be served with the broth.
Nutrition (estimated, per serving)
| Calories | 473 |
|---|---|
| Protein | 65.3 g |
| Fat | 21.6 g |
| Carbs | 4.1 g |
| Fiber | 0.1 g |
| Sodium | 600 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States