Mutton Broth

by Bob Kennard, featured in Much Ado About Mutton

Published by Merlin Unwin Books

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Introduction

From ancient times, 'broth' meant meat liquor, i.e., the liquid produced from boiling meats — the most common method of cooking mutton. In historic recipe books, a broth could also mean a thick soup — the medieval 'pottage' — where vegetables and whatever meat could be found would be cooked in a large communal pot, and which often included barley grain: wheat is a relative newcomer to the British diet. This is one such recipe; as is typical of recipes before the mid-18th century, quantities are not given, but were left to the discretion of the cook. Such soups were served with oatcakes.

As featured in

Much Ado About Mutton

Image of Bob Kennard's Mutton Broth — Photo by Bob Kennard

Ingredients

Serves:

scrag neck of mutton shank bones
mixed vegetables for soup: onion, leek, carrots, celery (all coarsely chopped)
bouquet garni (bay leaf, thyme and parsley)
extra chopped mixed vegetables
pearl barley
salt
black pepper
chopped fresh parsley or chives

Method

Mutton Broth is a guest recipe by Bob Kennard so we are not able to answer questions regarding this recipe

Put the meat and bones, soup vegetables and herbs into a large saucepan, cover with water, bring to the boil, take off any scum and simmer very gently for around 2 hours, or until the meat falls from the bone.
Strain the soup into a basin; pick out the best of the meat from the debris and reserve. Leave to cool so any fat rises to the top.
Remove the fat, pour the broth into a clean saucepan, add a handful of pearl barley and extra chopped vegetables.
Bring to the boil and simmer until the barley and vegetables are soft, around 40-50 minutes, adding the reserved meat towards the end of the cooking time.
Serve with a sprinkling of chopped parsley or chives.