70 



Practical Sheep Husbandry 



point and season with salt and with pepper if liked. Cook slowly until the meat is 

 tender, strain, and remove the fat. Reheat to boiling point, add the rice or barley, 

 and cook until the rice or barley is tender. If barley is used, soak it over night 

 in cold water. 



Mutton Soup 



4 pounds mutton from the neck. 



3 quarts cold water. 



3 carrots. 



2 turnips. 



1 small cabbage or part of a 



cabbage. 

 1 stalk celery. 



larger 



Few sprigs parsley. 

 1 medium-sized onion. 

 6 cloves. 

 1 sprig thyme. 



1 sprig marjoram. 



2 tablespoons salt. 



Wipe the meat carefully, cut into small pieces, and cover with the water. Bring 

 very slowly to the boiling point and skim. Add the vegetables cut into small pieces 

 and other seasoning, and cook slowly for three hours. Strain, cool, and remove the 

 fat. Serve either clear, with rice, or with the vegetables finely chopped. 



MUTTON STEWS 



In preparing mutton for stews, several different plans may be followed. The 

 meat may be cut into small pieces and cooked in water, or it may be first browned 

 in fat before being cooked in water. Another way is to mince the raw meat, cook in 

 a little fat, and then combine with vegetables. This is suitable when the vegetables 

 used are very juicy as in Minced Mutton with Eggplant. 



Scotch Broth 



1 quart rich mutton broth free from fat. 

 1 carrot. 



1 turnip. 



2 onions. 



4 stalks celery. 



2 tablespoons butter or mutton fat. 



2 tablespoons flour. 



Salt. 



The liquor in which mutton is boiled may be used in preparing this dish, but it 

 will usually need to be boiled down. Cut the vegetables into small pieces and cook 

 them slowly in the stock for two hours'. Rub the flour and butter together and add 

 to them a little of the hot broth. Stir until the mixture is smooth, then add it to 

 the broth. 



When no mutton stock is on hand, prepare it from 2 pounds of mutton from the 

 forequarter. Remove the meat from the bone and cut into small pieces and, for 

 convenience, tie the bones in a small piece of cloth and cook in the same water in 

 which the meat is cooked. In this case, serve the meat with the broth. 



Ragout of Mutton With Farina Balls 



1 % pounds neck of mutton cut into small 



pieces. 

 1 tablespoon butter. 

 1 tablespoon flour. 

 1 onion cut into small pieces. 



1 carrot cut into small pieces. 



2 cut)s iiot water. 



1 teaspoon salt. 



Vi teaspoon pepper. 



M bay leaf. 



1 sprig parsley. 



6 cloves. 



1 cup fresh peas or V2 can peas. 



Put the butter into a frying pan. When melted add the flour and let it brown. 

 Then add all the other ingredients except the peas, and cook slowly for two hours 

 A short time before serving, add the peas. 



Serve with farina balls made as follows: 



1 cup farina. 



1 cup milk. 



% teaspoon salt. 



% teaspoon pepper. 

 Pew drops onion juice. 

 Yolk 1 egg. 



