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Simple Mutton Broth Cooking Recipe

Below is the quick and easy cooking recipe for Mutton Broth.

Soak a neck of mutton in water for an hour, cut off the scrag, and put it into a stewpot, with two quarts of water. As soon as it boils, skim it well, and simmer it an hour and a half. Cut the best end of the mutton into pieces, two bones in each, and take off some of the fat. Prepare four or five carrots, as many turnips, and three onions, all sliced, but not cut small. Put them soon enough to get quite tender, and add four large spoonfuls of Scotch barley, first wetted with cold water. Twenty minutes before serving, put in some chopped parsley, add a little salt, and send up all together. This is a Scotch dish, and esteemed very excellent in the winter.

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