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Mutton Broth

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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