Barley Broth. (Miss Woollcotts Scotch Recipe.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (7)

6 lbs. shin of beef
3 (Scotch) pts.* of water ↝ Water, tap [Tap water]
1 breakfast-cupful of fine pearl barley well washed ↝ Barley, pearled, raw [Cereal Grains and Pasta]
3 large carrots; grate 1 and mince the others ↝ Carrots, raw [Vegetables and Vegetable Products]
mince also 3 turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
a handful of peeled onions ↝ Onions, raw [Vegetables and Vegetable Products]
a handful of the green leaves of parsley chopped fine ↝ Parsley, raw [Not included in a food category]

Instructions (8)

Boil beef, water, and barley together and skim while boiling.
Grate 1 carrot and mince the other 2.
Mince 3 turnips.
Mince a handful of peeled onions.
Chop fine a handful of the green leaves of parsley.
When the beef and barley have boiled slowly for about 4 hours, add the prepared vegetables.
Let the whole boil another hour, taking care to stir it frequently.
Allow it to stand half an hour by the side of the fire before it is served.

Original Text

Barley Broth. (Miss Woollcotts Scotch Recipe.)
6 lbs. shin of beef, 3 (Scotch) pts.* of water, 1 breakfast-cupful of fine pearl barley well washed. Boil together and skim while boiling.
Now take 3 large carrots; grate 1 and mince the others; mince also 3 turnips, and a handful of peeled onions. Add a
handful of the green leaves of parsley chopped fine. Have all these ready, and when the beef and barley have boiled slowly for about 4 hours add the vegetables, and let the whole boil another hour, taking care to stir it frequently.
Allow it to stand half an hour by the side of the fire before it is served.
* A Scotch pint is equal to 4 English pints, i.e., same as 2 quarts. So this recipe requires 6 quarts English measure of water.

Notes

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