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Mutton Broth
Soups

Made with mutton chunks with onion and pearl barley (Soyer 1845, Francatelli 1852, etc)


Original Receipt in 'A Shilling Cookery for The People' by Alexis Soyer (Soyer 1845);

32. New Mutton Broth.- Cut two pounds of the scrag, or any other lean part of mutton, in ten or twelve pieces, put in a pan with two ounces of fat, two teaspoonfuls of salt, half of pepper, a gill of water, two middle-sized onions, a good teacupful of pearl barley. Set it on the fire, stir round until it is reduced, moisten with five pints of water, boil, and skim, simmer two hours; and serve.



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