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Manx Broth for a Wedding
Manx Broth for a Wedding is a traditional Manx recipe (from the Isle of Man) for a classic stew of chicken, salt mutton and salt pork with mixed vegetables that was traditionally served at the wedding feast. The full recipe is presented here and I hope you enjoy this classic Manx version of: Manx Broth for a Wedding.
prep time
20 minutes
cook time
150 minutes
Total Time:
170 minutes
Serves:
8–10
Rating: 
Tags : Pork RecipesChicken RecipesMutton RecipesFowl RecipesVegetable RecipesBritish RecipesManx Recipes
This is the posh version of Manx Broth, the type that was traditionally served at Wedding feasts. Traditionally this was cooked in a three-legged pot over an open hearth. I have adapted the recipe to be cooked in a stockpot instead.
Ingredients:
A fowl (chicken or duck, typically)
Lump of salt mutton (about 500g)
Lump of salt pork (about 500g)
1 large cabbage, finely chopped
1 big turmit (turnip — but actually a swede, rutabaga), cubed
2 carrots, scraped and cubed
3 leeks, coarsely chopped
bowl full of oat groats and pearl barley
2 generous handfuls of parsley, coarsely chopped
1/2 cup thyme leaves
1/2 cup chives, coarsely chopped
10 Potatoes, cubed
Method:
Place the mutton and salt pork in a large bowl or pot. Cover with plenty of water and set aside to soak over night.
Drain the meat and transfer to your stockpot along with the barley and groats. Cove with water then bring to a boil and cook for 1 hour before adding the fowl, swede, carrots and the cabbage. Now add in the herbs, bring back to a boil and cook for 60 minutes.
Remove the meats, cut the fowl into serving-sized pieces and cube the mutton and salt pork. Return the meat to the pot.
Add the potato pieces and continue cooking for 30 minutes.
Serve ladled into bowls.
It's said that when the soup is truly ready it should be thick enough for the spoon to stand on its own in the centre of the bowl.
