Shetland Reestit Mutton Broth

Name: Shetland Reestit Mutton Broth
Yield: Yield: 6-8
Cuisine: United Kingdom
Ingredients: 2-3 tablespoons finely chopped parsley or kail (English spelling: kale); 4 medium potatoes, finely sliced; Salt and pepper; 2-3 tablespoons dripping or oil; 2-3 leeks, finely sliced; 1 large onion, finely chopped; Several sprigs of parsley and thyme, plus 3 bay leaves tied in a bundle with celery stalk or leek leaves; 1 whole onion stuck with 4 or 5 cloves; 50 g (2 oz) dried peas; 50 g (2 oz) pearl barley, washed; 3 L (5 pt) cold water; 500 g (1 lb 2 oz) reestit mutton

With Potatoes and Onions

Preparation info

Yield:
6-8

Difficulty
Easy

Appears in

Classic Scots Cookery

By Catherine Brown

Published 2003

About

Reestit mutton (available from Shetland butchers) is made by salting and drying lamb. All cuts are preserved, but the leg is reserved for celebrations at Up Helly Aa in January.

Ingredients

500 g (1 lb 2 oz) reestit mutton
3

Europe
United Kingdom
Soup
January

Method

Cooking Meat

Put the mutton into a large pot and add the water, barley, peas and clove-studded onion. Bring slowly to the boil. Skim and turn down the heat and add the herbs. Season. Cook at a gentle simmer until the meat is tender. Remove the meat and clove-studded onion.

Cooking the Vegetables

Meanwhile, heat the dripping or oil in a pan