Lamb or Mutton Stock
From Foods, their selection and preparation, 1935
Scotch broth is quite thick.
Presented as published in 1935. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 182. The excerpt below is the record exactly as published.
Lamb or mutton stocky Both meat and bone are used but the fat is discarded. At least part of the meat may be browned. This stock is usually called broth and is the basis of the Scotch broths. The meat, cut in cubes, is served in the broth together with barley and vegetables
Cook this with the app: pantry check, scaling, and the assistant.