Mutton Broth is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup or broth of a scrag end of mutton coked with turnips, celery and leeks that's finished with pearl barley and diced turnips. The full recipe is presented here and I hope you enjoy this classic British version of: Mutton Broth.
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This is a classic recipe for a Victorian version of Mutton Broth that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 155.—MUTTON BROTH.
Take three pounds of the scrag end of a neck of mutton, and chop it into eight pieces; put these in a stewpan with three turnips, two leeks, one head of celery, a handful of parsley and a sprig of thyme tied neatly together; fill up with a gallon of water; boil, skim well, set the stewpan by the side of the fire to boil gently for three hours;—and then having strained it through a sieve, pour it into a soup-pot containing four ounces of parboiled pearl barley, and three sound turnips cut into very small dice; set the broth to boil again very gently by the side of the fire for about an hour; remove all the grease; add some of the best pieces of the mutton, kept in reserve for that purpose; ascertain that the seasoning is delicate, and serve.
Modern Redaction
Ingredients:
1.35kg scrag end of mutton
3 turnips, peeled
2 leeks, sliced into 3cm lengths
1 head of celery
1/2 bunch of parsley tied with 1 sprig of thyme
120g pearl barley, washed and parboiled
3 turnips, peeled and finely diced
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
Method:
Cut the mutton into eight pieces then place in a pan with the turnips, leeks, celery and herbs. Add 5l of water, bring to a boil and skim the surface thoroughly. Reduce to a gentle boil and cook for 3 hours. After this time, remove the pieces of lamb and set aside then strain the liquid through a fine-meshed sieve.
Pour the liquid into a large pan, add the pearl barley and the turnip dice then bring the mixture to a boil, reduce to a simmer and cook gently for 60 minutes. Skim any grease from the surface then chop the best pieces of the mutton and add to the soup.
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