Recipes Featuring Mutton
- Soup a la Menestra
2 1/2 pints mutton broth
1 carrot, finely cut
1 onion, finely cut
1 stalk celery, finely cut
1 cup cabbage, finely cut
2 Tbsp butter
1 Tbsp rice
Salt
Dash of pepper
- Scotch Broth
2 lbs middle neck mutton
2 quarts cold water
1 tsp diced carrots
1 tsp diced turnips
1 leek
1 onion
1 small cauliflower
1/2 small cabbage
2 Tbsps pearl barley or rice
1 ounce butter
1 Tbsp - Onion Soup | Water that has boiled a leg or neck of mutton
Water that has boiled a leg or neck of mutton
1 shank bone
6 onions, sliced
4 carrots
2 turnips
Salt - Egg Broth
1 egg
1/2 pint unflavored veal or mutton broth, quite hot
Salt
Toast - Barley Broth
1 neck of mutton
3 carrots
3 turnips
2 onions
1 head celery
4 Tbsp barley
2 quarts water
Parsley, chopped (optional) - Hotch-Potch Soup
Soak 1/2 pint of split peas
add 1/2 teaspoon of soda to the water
then put them to boil in 2 quarts of water
then add a pound of beef or mutton
3 or 4 large slices of salt pork
Add salt and pepp - Meat Broth
Put the beef or mutton on in cold water and let it heat slowly
Take out the meat when thoroughly cooked in 2 or 3 hours
- Vegetable Soup | 2 pounds of coarse, lean beef
2 pounds of coarse, lean beef
2 pounds of knuckle of veal
2 pounds of mutton bones
1 pound of lean ham
4 large carrots
2 turnips
2 onions
Bunch of herbs
3 tablespoonfuls of butter
2 tablespo - Faar I Kaal
4 1/2-5 1/2 lbs lamb or mutton
Salt
Water
1 large head of cabbage, washed, parboiled & cut up
For the sauce:
2 ounces butter
2 ounces flour
1 Tbsp whole peppers - Faar I Kaal | 4 1/2-5 1/2 lbs lamb or mutton
4 1/2-5 1/2 lbs lamb or mutton
1 large head of cabbage, washed, parboiled & cut up
1 Tbsp whole pepper
1 Tbsp salt
7 Tbsps flour
Boiling water
