Home › The World's Kitchen › Grecian Mutton Broth

Grecian Mutton Broth

Cut a pound lean raw mutton in small squares, place in a saucepan, add two seeded, chopped green peppers, two chopped onions and three chopped leeks, pour in one and one-half tablespoons melted butter, Set pan on a fire and lightly brown ten minutes. Moisten with two quarts broth and one quart water. Season with teaspoon salt. Tie in a bunch a branch fresh mint, two branches chervil and one branch parsley, add to soup, then boil forty minutes, add three ounces raw rice and boil thirty minutes longer. Add one ounce peeled almonds cut in half, one ounce well-picked Corinth raisins and two gills tomato sauce, then boil ten minutes more. Lift up bouquet, skim fat from surface, pour into a soup tureen and serve.