SCOTCH BROTH

The modern cook · Charles Elmé Francatelli · 1846

Source: The modern cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (17)

For the broth

a neck of fresh mutton, trim it the same as for cutlets: take the scrag and trimmings ↝ Turkey, neck [Turkey, duck, other poultry]
two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
three turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
two heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
two onions ↝ Onions, raw [Vegetables and Vegetable Products]
a bunch of parsley ↝ Parsley, raw [Not included in a food category]
a sprig of thyme ↝ Thyme, fresh [Spices and Herbs]
broth from the common stockpot, or with water ↝ Soup, broth [Soups, broth-based]

For the soup

the neck of mutton, previously trimmed for the pur-pose, into chops ↝ Turkey, whole, neck, meat only, raw [Poultry Products]
the red or outer part of two carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
three turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
two leeks ↝ Leeks [Onions]
one onion ↝ Onions, raw [Vegetables and Vegetable Products]
two heads of celery ↝ Celery, raw [Vegetables and Vegetable Products]
six ounces of Scotch barley previously washed and parboiled ↝ Barley, pearled, raw [Cereal Grains and Pasta]
the broth made from the scrag, &c., when strained, and the fat removed

To finish

a tablespoonful of chopped and blanched parsley ↝ Parsley, raw [Not included in a food category]

Instructions (8)

Trim a neck of fresh mutton the same as for cutlets.
Take the scrag and trimmings, with two carrots, three turnips, two heads of celery, two onions, a bunch of parsley, and a sprig of thyme, and with these make some mutton broth, filling up with either broth from the common stockpot, or with water.
While the mutton broth is boiling, cut up the neck of mutton, previously trimmed for the purpose, into chops, which should have the superfluous skin and fat pared away.
Place these chops in a three-quart stewpan, together with the red or outer part of two carrots, three turnips, two leeks, one onion, and two heads of celery—the whole of these to be cut in the form of very small dice.
Add six ounces of Scotch barley previously washed and parboiled.
Pour on to the whole the broth made from the scrag, &c., when strained, and the fat removed.
Allow the soup thus far prepared to boil gently until the chops and the vegetables be thoroughly done.
Five minutes before sending the soup to table throw into it a tablespoonful of chopped and blanched parsley.

Original Text

SCOTCH BROTH.
Take a neck of fresh mutton, trim it the same as for cutlets: take the scrag and trimmings, with two carrots, three turnips, two heads of celery, two onions, a bunch of parsley, and a sprig of thyme, and with these make some mutton broth, filling up with either broth from the common stockpot, or with water. While the mutton broth is boiling, cut up the neck of mutton, previously trimmed for the pur-pose, into chops, which should have the superfluous skin and fat pared away, and place these in a three-quart stewpan, together with the red or outer part of two carrots, three turnips, two leeks, one onion, and two heads of celery—the whole of these to be cut in the form of very small dice; add six ounces of Scotch barley previously washed and parboiled; and then pour on to the whole the broth made from the scrag, &c., when strained, and the fat removed. Allow the soup thus far prepared to boil gently until the chops and the vege-tables be thoroughly done. Five minutes before sending the soup to table throw into it a tablespoonful of chopped and blanched parsley.

Notes

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