Mutton Broth

mutton broth

  

Ingredients

  • Scrag end of neck of mutton you can also include mutton left overs
  • shank bones
  • onion
  • various vegetables
  • herbs
  • salt
  • barley grains
  • salt and pepper

Method

  1. Place all the ingredients except the barley in a pan, cover with water and simmer covered with a lid until the bones are clean and the vegetables soft.
  2. Strain the mixture into a basin and leave in a cool place or a refrigerator overnight.
  3. Next day scoup of the set fat.
  4. Pour the broth into a pan and heat with a handful of barley and pieces of meat and vegetables.
  5. Simmer until the barley is soft.
  6. Serve the broth in bowls with pepper, salt and oatcakes.

Probably most of the kings of England were reared upon this form of mutton broth.

This recipe should really be under soups but it could get forgotten there.  A really good recipe to use up those cuts of mutton that are not very popular.