Mutton Broth
Origin: Cape Town, South Africa
Source: Hildagonda J. Duckitt, 1891
Ingredients
- 3 lb Scrag End or Neck of Mutton
- 3 quarts Water
- 1 tablespoonful Pearl Barley
- Carrot or Turnip
Instructions
- Combine the mutton, water, pearl barley, and carrot or turnip in a pot
- Boil all well together for three hours or more
- Strain through a kitchen strainer