Reference > Farmer's Cookbook > LAMB AND MUTTON > Mutton Broth
  Fricassee of Lamb with Brown Gravy Irish Stew with Dumplings  
CONTENTS · BIBLIOGRAPHIC RECORD

Mutton Broth

3 lbs: mutton (from the neck)
Few grains pepper
2 quarts cold water
3 tablespoons rice or
1 teaspoon salt
3 tablespoons barley

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.


CONTENTS · BIBLIOGRAPHIC RECORD
  Fricassee of Lamb with Brown Gravy Irish Stew with Dumplings  
 
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