Scotch Broth

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

Broth base

a piece of thin brisket of beef, with trimmings of any other meat, or a piece of gravy beef

Vegetables

plenty of carrots ↝ Carrots, raw [Vegetables and Vegetable Products]
turnips ↝ Turnips, raw [Vegetables and Vegetable Products]
celery ↝ Celery, raw [Vegetables and Vegetable Products]
onions ↝ Onions, raw [Vegetables and Vegetable Products]

Optional additions

some very small suet dumplings first boiled

Instructions (7)

Boil very tender a piece of thin brisket of beef, with trimmings of any other meat, or a piece of gravy beef.
Cut the boiled beef into square pieces.
Strain off the broth and put it in a soup-pot.
Add the beef, cut in squares, to the soup-pot.
Add plenty of carrots, turnips, celery, and onions, cut in shapes and well boiled before put to the broth.
If liked, add some very small suet dumplings that have been first boiled.
Season it to your palate.

Original Text

Scotch Broth.

Boil very tender a piece of thin brisket of beef, with trimmings of any other meat, or a piece of gravy beef; cut it into square pieces; strain off the broth and put it in a soup-pot; add the beef, cut in squares, with plenty of carrots, turnips, celery, and onions, cut in shapes and well boiled before put to the broth, and, if liked, some very small suet dumplings first boiled. Season it to your palate.

Notes

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