Mutton Scotch Broth

Ingredients

• three scrags of mutton
• onion
• carrot
• turnip
• a stick of celery
• a little salt
• two handfuls of pearl barley
• finely cut vegetables — leek, carrot and turnip

Method

1. 1

   Boil mutton in cold water with vegetables, skimming off the scum.

2. 2

   Strain and remove fat.

3. 3

   Return to fire with finely cut vegetables and barley, boil gently until cooked, add parsley and pieces of boiled mutton.

As published

This recipe was extracted from The Dudley book of cookery and household recipes (1909) by Dudley, Georgiana Elizabeth Ward Countess of, page 5. The excerpt below is the record exactly as published.

MUTTON SCOTCH BROTH fl^^AKE three scrags of mutton. Boil in cold water with onion, carrot, turnip, parsley, a stick of celery and a little salt. Take care to take the scum off as it rises. Boil till all the strength is out of the meat, then strain and remove all fat. Place again on the fire with finely cut vegetables — leek, carrot and turnip — and two handfuls of pearl barley

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