Scotch Barley Broth

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

Broth base

a leg of beef cut into pieces ↝ Pheasant, leg, meat only, raw [Poultry Products]
three gallons of water ↝ Water, tap [Tap water]
a sliced carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
a crust of bread ↝ Bread, vegetable [Yeast breads]

Broth additions

half a pound of barley ↝ Barley, pearled, raw [Cereal Grains and Pasta]
four or five heads of celery cut small ↝ Celery, raw [Vegetables and Vegetable Products]
a bunch of sweet herbs
a large onion ↝ Onions, raw [Vegetables and Vegetable Products]
a little parsley chopped small ↝ Parsley, raw [Not included in a food category]
a few marigolds ↝ Borage, raw [Vegetables and Vegetable Products]

Optional addition

a large fowl ↝ Guinea hen, meat only, raw [Poultry Products]

Alternative base

a sheep's head which must be chopped all to pieces ↝ Head cheese [Cold cuts and cured meats]

Alternative base

thick flank of beef, in which case six pounds ↝ Beef, flank, steak, boneless, choice, raw [Beef Products]
six quarts of water ↝ Water, tap [Tap water]

Alternative additions

turnips and carrots clean scraped and pared, and cut into small pieces ↝ Turnips, raw [Vegetables and Vegetable Products]
turnips and carrots clean scraped and pared, and cut into small pieces ↝ Carrots, raw [Vegetables and Vegetable Products]

Instructions (11)

Take a leg of beef cut into pieces, and boil it in three gallons of water, with a sliced carrot and a crust of bread.
Let it continue boiling till reduced to one half.
Then strain it off, and put it again into the pot, with half a pound of barley, four or five heads of celery cut small, a bunch of sweet herbs, a large onion, a little parsley chopped small, and a few marigolds.
When this has been boiled an hour, put in a large fowl, and let it continue boiling till the broth is quite good.
Season it with salt to your taste, take out the onion and sweet-herbs, and send it to table with the fowl in the middle.
The fowl may be used or omitted, according to your own discretion, as the broth will be exceeding good without it.

Alternative preparation

Instead of a leg of beef, some make this broth with a sheep's head, which must be chopped all to pieces.
Others use thick flank of beef, in which case six pounds must be boiled in six quarts of water.
Put in the barley with the meat, and boil it very gently for an hour, keeping it clear from scum.
Then put in the before-mentioned ingredients, with turnips and carrots clean scraped and pared, and cut into small pieces.
Boil all together.

Original Text

Scotch Barley Broth.
TAKE a leg of beef cut into pieces, and boil it in three gallons of water, with a sliced carrot and a crust of bread. Let it continue boiling till reduced to one half. Then strain it off, and put it again into the pot, with half a pound of barley, four or five heads of celery cut small, a bunch of sweet herbs, a large onion, a little parsley chopped small, and a few marigolds. When this has been boiled an hour, put in a large fowl, and let it continue boiling till the broth is quite good. Season it with salt to your taste, take out the onion and sweet-herbs, and send it to table with the fowl in the middle. The fowl may be used or omitted, according to your own discretion, as the broth will be exceeding good without it.
Instead of a leg of beef, some make this broth with a sheep's head, which must be chopped all to pieces. Others use thick flank of beef, in which case six pounds must be boiled in six quarts of water. Put in the barley with the meat, and boil it very gently for an hour, keeping it clear from scum. Then put in the before-mentioned ingredients, with turnips and carrots clean scraped and pared, and cut into small pieces. Boil all together

Notes

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