Brochan

The "Queen" Cookery Books. No. 1. Soups · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No. 1. Soups
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (7)

Broth base

beef must always be used ↝ Beef, ground, raw [Ground beef]
curly kale ↝ Kale, raw [Vegetables and Vegetable Products]
a leek or two ↝ Leeks [Onions]
a handful of good oatmeal to each quart of water ↝ Oatmeal, NFS [Oatmeal]
salt meat (that salted down for the winter) ↝ Meat, NFS [Beef, excludes ground]
salt beef
mutton hams ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]

Instructions (6)

Use beef as the base.
Include curly kale.
Optionally add one or two leeks for added flavor.
Replace pearl barley with a handful of good oatmeal per quart of water.
Traditionally made with salt meat (meat salted for winter storage), which is believed to enhance the flavor.
Fresh meat is considered to spoil the soup by traditional Scotch taste.

Original Text · last edited 4 days ago

Brochan.—This is another form of Scotch broth,
little known south of the Tweed, but most decidedly
praiseworthy. For this beef must always be used,
but no vegetables save curly kale, and for some tastes
a leek or two, while the pearl barley is replaced by
a handful of good oatmeal to each quart of water.
Both these broths, brochan especially, were always
(and probably in many places still are) made of salt
meat (that salted down for the winter), and this is
held to improve the flavour greatly. In fact, to
Scotch taste fresh meat would spoil this soup. It
may be mentioned that salt beef and mutton hams

Notes

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