Glasgow Broth

Ingredients

• 1 qt. of strong mutton stock
• 1 cup of barley
• 1 large carrot
• 1 turnip
• 2 onions
• 4 stalks of celery
• J/^ cup of green peas
• the same of string beans
• 4 or 5 leek tops

Method

1. 1

   Boil strong mutton stock for 1 hour.

2. 2

   Soak barley in tepid water for 3 hours.

3. 3

   Cut and parboil vegetables for 10 minutes, then drain and add to stock.

4. 4

   Simmer slowly for 3 hours.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 123. The excerpt below is the record exactly as published.

GLASGOW BROTH.— 1 qt. of strong mutton stock, from which every particle of fat has been removed. The liquor in which a leg of mutton has been boiled will do well for this purpose. Boil it down for an hr. before making the broth, as it should be strong. 1 cup of barley that has been soaked in tepid water for 3 hrs. Cut up 1 large carrot, 1 turnip, 2 onions, 4 stalks of celery, J/^ cup of green peas, and the same of string beans, parsley and 4 or 5 leek tops

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