888 Mutton Broth

England

Preparation info

    • Difficulty

      Medium

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Method

Cut into large Brunoise 120 g (4 oz) each of carrot and turnip, 150 g (5 oz) white of leek and 60 g (2 oz) each of celery and onion; stew together with 60 g (2 oz) butter.

Moisten with 2 litres ( pt or 9 U.S. cups) lightly flavoured White Bouillon and add 300 g (11 oz) neck and breast of mutton and 100 g ( oz) very well blanched pearl barley. Allow to cook together very gently for 1½ hours.

Remove the meat when cooked, cut it into large dice and replace in the soup together with 4 tbs blanched chopped parsley.