Preparation info
    • Difficulty

      Easy

Appears in

By Fannie Merritt Farmer

Published 1896

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Ingredients

  • 3 lbs. mutton (from the neck).
  • 2 quarts cold water.
  • 1 teasp

Method

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 m