Mutton Broth - Soups - Kosher Recipes And Cooking - Food For Shabbat - Homemade
Mutton Broth. Time—2½ to 3 hours.
2 lbs. scrag of mutton, 2 oz. pearl barley or rice, 1 turnip, 1 onion, 1 carrot, 1 leek, 1 teaspoonful chopped parsley, 1 teaspoonful salt, 1 quart water.
Cut the meat into small pieces (removing the fat), and put it into a saucepan with the bones, cold water and salt; bring to the boil. Draw to the side of the fire as soon as the broth boils, skim well. Simmer for 1½ hour, skimming occasionally. Prepare the vegetables and rice, add them and let all simmer ½ hour till the vegetables are tender. Add the parsley just before serving.
Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen