TODAY’S RECIPE
MUTTON BROTH Cut about 2lb scrag end mutton into joints and remove meat. Cut meat into dice, and take care to remove as much fat as possible. Put meat and bones into saucepan and cover with cold water. Add salt and bring .slowly to boiling point. Skim well, then add following vegetables cut into dice: 2 onions, 2 carrots, 2 turnips, 1 stick celery, 1 cup grated cabbage (optional), 1 tablespoon pearl barley. Add pepper and a little more salt if necessary. Simmer very slowly until meat is tender. Remove bones and add 1 dessertspoon chopped parsley and serve.
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https://paperspast.natlib.govt.nz/newspapers/ST19400617.2.61
Bibliographic details
Southland Times, Issue 24154, 17 June 1940, Page 7
Word Count
101TODAY’S RECIPE Southland Times, Issue 24154, 17 June 1940, Page 7
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