Broth (Scotch)

Ingredients

• 3 lb. Neck of Mutton or runner of Beef
• 5 quarts cold Water
• teacupful Pearl Barley
• Vegetables
• A nice fresh Marrow Bone

Method

1. 1

   When water is hot, put in beef and barley.

2. 2

   Let water boil, then throw in 1 teaspoonful salt.

3. 3

   This causes scum to rise.

4. 4

   Skim.

5. 5

   Add 1 small turnip or 1 large, cut into dice; 3 leeks cut small, 1 small carrot cut into dice, dessertspoonful of moist sugar, pepper, and salt to taste.

6. 6

   Let boil a few minutes after vegetables are added, with lid off.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 11. The excerpt below is the record exactly as published.

Broth (Scotch). 3 lb. Neck of Mutton or runner of Beef; 5 quarts cold Water; teacupful Pearl Barley, well Avashed in cold .Water; Vegetables. A nice fresh Marrow Bone

Cook this with the app: pantry check, scaling, and the assistant.