Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Turnip | 1 medium (122g) | 34 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 pounds scrag of fresh mutton neck, cut into several pieces
- 2 quarts cold water
- A few turnips , cut into slices
- A few branches fresh parsley
- 1 sprig fresh thyme
- Salt
Directions
Wash the mutton pieces, then place in a pot.
Cover the mutton with the cold water. Bring to a boil , then skim well.
Add the turnips, parsley, thyme, and a little salt.
Boil gently for 1½ hours. Let cool slightly, and skim the fat from the surface.
Strain through a fine sieve to remove the solids.
Cool thoroughly and as quickly as possible to prevent spoilage.
Store in the fridge or freezer until use.