Читать книгу The New Galt Cook Book - Various - Страница 12

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For mutton broth use one pound lean mutton or lamb cut small; one quart water—cold; one tablespoonful rice, or barley, soaked in a very little warm water; four tablespoonfuls milk; salt and pepper, with a little chopped parsley. Boil the meat, unsalted, in the water, keeping it closely covered, until it falls to pieces. Strain it out, skim, add the soaked barley or rice; simmer half an hour, stirring often; stir in the seasoning and the milk, and simmer five minutes after it heats up well, taking care it does not burn. Serve hot, with cream crackers.