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📝 Description
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🥘 Ingredients
A neck of mutton about 5 or 6 lbs., 3 carrots, 3 turnips, 2 onions, a large bunch of sweet herbs, including parsley; salt and pepper to taste; a little sherry, if liked; 3 quarts of water.
👨🍳 Method
Lay the ingredients in a covered pan before the fire, and let them remain there the whole day, stirring occasionally. The next day put the whole into a stewpan, and place it on a brisk fire. When it commences to boil, take the pan off the fire, and put it on one side to simmer until the meat is done. When ready for use, take out the meat, dish it up with carrots and turnips, and send it to table; strain the soup, let it cool, skim off all the fat, season and thicken it with a tablespoonful, or rather more, of arrowroot; flavour with a little sherry, simmer for 5 minutes, and serve.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Good Mutton Soup recipe from Mrs. Beeton, and I must say, it was a journey. I was surprised by the depth of flavor that developed over the long, slow cooking process. The key, I found, was the sweet herbs and onions, which melded together to create a rich, savory base that permeated the entire soup. This soup is perfect for the modern weeknight cook who plans ahead. The long simmer time allows for the flavors to meld and intensify, resulting in a deeply satisfying dish. The arrowroot thickener, a vintage touch, gave the soup a delightful, velvety texture. I found the sherry to be a lovely, subtle note that elevated the humble ingredients. I served it with crusty bread, and it was a comforting, hearty meal after a long day. This soup is not for the impatient, but for those willing to invest the time, it's a rewarding, old-fashioned delight.
