Old-Fashioned Mutton Broth

Preparation info

  • Serves

    6 to 8

    • Difficulty


Appears in

The Robert Carrier Cookbook

By Robert Carrier

Published 1965

  • About


  • pounds neck or knuckle of mutton
  • 2-3 leeks
  • 2 small carrots
  • 1 small turnip
  • 1 stalk celery
  • 3 pints cold water
  • salt
  • 1 tablespoon rice or barley
  • 1 tablespoon finely chopped parsley
  • freshly ground black pepper


Wipe the meat with a damp cloth. Cut it in small pieces away from the bone, removing all superfluous fat. Slice vegetables thinly.

Combine meat, bones and water in a saucepan; add salt, to taste. Cover and bring slowly to a boil. Skim well; add the rice, well washed, and the vegetables. (If barley is used, it should be soaked overnight and blanched before being added to the soup.) Simmer the soup for 2 to 3 hours, or until meat and vegetables are well cooked. Just before serving: remove the bones and any grease from the top of the broth; add finely chopped parsley, freshly ground black pepper, and more salt if necessary.