Mutton Broth

Preparation info

  • 4–6

    • Difficulty


    • Ready in

      3 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. neck of mutton or 1 lb. knuckle of mutton
  • 1 qt.


Wash the meat and remove all fat. Put the meat with the bones, water and salt into a stew pan and bring very slowly to simmering point. Blanch the barley by covering it with cold water in a small pan, bringing it just to boiling point, straining and rinsing it. Add barley to the pan and simmer all for 2 hr. Lift meat from broth, remove bones, cut meat into ¼