Yorkshire Pudding
40 min · 484 kcal · Snacks · British
British
Hodge-Podge
An old Scottish mutton broth, thick with early summer vegetables. Neck of mutton is simmered slowly to a clear, sweet stock, then root vegetables, peas, beans and shredded lettuce go in by turns so each is just tender. Served in a deep bowl with the meat pulled off the bone.
Method
- Put 160 g of bone-in mutton neck into a small heavy pan and pour over 600 ml of cold water. Bring very slowly to the boil over medium-low heat — a slow start draws out the flavour and brings the scum up clean.
- Skim off every trace of grey foam with a spoon, then drop the heat until the surface only shivers. Cover and simmer gently for 1 hour, skimming once or twice more; the broth should stay clear rather than boil cloudy.
- Add 60 g of diced carrot, 50 g of diced turnip and 50 g of finely chopped onion. Simmer uncovered for 20 minutes, until the roots are yielding and the broth has taken on their sweetness.
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288kcal
13gprotein
53gcarbs
6gfat
16gfibre
Computed from the ingredients against a food database, not estimated. The full nutrient table is in the app.
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