Fotage d'Orge a l'Ecossaise (Scotch Broth)

Ingredients

• two pints of cold water
• about two pounds of the scrag end of a neck of mutton
• half a teacupful of pearl barley
• some salt
• two carrots
• a turnip
• a leek
• one very small onion
• a bunch of sweet herbs
• a little chopped parsley

Method

1. 1

   In a saucepan, combine water, mutton, barley, and salt.

2. 2

   Bring to a boil, skim, and add cold water.

3. 3

   Simmer for about 3 hours, adding diced vegetables and herbs in the last hour and a half.

4. 4

   Remove meat and herbs, pour broth into a tureen, add parsley, and serve.

As published

This recipe was extracted from Little French dinners (1898) by Eveleen De Rivaz, page 13. The excerpt below is the record exactly as published.

Fotage d'Orge & 1'Ecossaise (Scotch Broth). — Put into a good sized saucepan two pints of cold water with about two pounds of the scrag end of a neck of mutton, half a teacupful of pearl barley, and some salt. Bring it to the boil, remove all scum, then add a gill of cold water, let it boil up again, continue to skim it, bring it to the boil Little French Dinners. 23 once more, and then place the saucepan by the side of the fire for the broth to simmer slowly. In about three- quarters of an hour add two carrots, a turnip, a leek, and one very small onion, all cut into dice, a pinch of pepper and a bunch of sweet herbs. Let the soup simmer for another hour and a half, still continuing to remove any fat or scum. When the dish is wanted, remove the meat and bunch of herbs, pour the broth with the vegetables, etc., into the soup tureen, add a little chopped parsley

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