Scotch Broth

The handbook of household management ... · Tegetmeier, W. B. · 1894
Source
The handbook of household management and cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Broth Base
Vegetables
Seasoning
Instructions (10)
  1. Put into a pot three quarts of cold water, along with a cupful of Scotch barley, and let it boil.
  2. Add two pounds of neck of mutton.
  3. Allow it to stew gently for an hour, skimming occasionally.
  4. Then add turnips cut in squares, and onions sliced, and carrots and turnips uncut.
  5. The half of a small cabbage chopped in moderately sized pieces may be put in instead of all these vegetables, and leeks may be used instead of onions.
  6. Stew the whole for an hour longer.
  7. The broth is now ready.
  8. Season with salt, and serve in a tureen.
  9. The meat is served in a separate dish, with the uncut pieces of turnip and carrot, and a little of the broth as gravy.
  10. Any meat may be employed in the same way, which is not unlike that followed in preparing the French Pot au feu (25).
Original Text
Scotch Broth is very generally used among the middle and working classes in Scotland. It is very economical, as both broth and meat are used. The following are the directions: Put into a pot three quarts of cold water, along with a cupful of Scotch barley, and let it boil. Add two pounds of neck of mutton. Allow it to stew gently for an hour, skimming occasionally. Then add turnips cut in squares, and onions sliced, and carrots and turnips uncut. The half of a small cabbage chopped in moderately sized pieces may be put in instead of all these vegetables, and leeks may be used instead of onions. Stew the whole for an hour longer. The broth is now ready. Season with salt, and serve in a tureen. The meat is served in a separate dish, with the uncut pieces of turnip and carrot, and a little of the broth as gravy. Any meat may be employed in the same way, which is not unlike that followed in preparing the French Pot au feu (25).
Notes
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