Scotch Barley Broth

Ingredients

• eight quarts of water
• 6 tablespoonfuls of barley
• 2 cupfuls of turnip
• 2 cupfuls of carrot
• 2 cupfuls of onion
• a cupful of lean meat
• salt
• pepper

Method

1. 1

   Boil the trimmings of lamb, shank, shoulder bone, and neck of mutton in eight quarts of water until 10 or 11 o'clock.

2. 2

   Boil barley separately.

3. 3

   Strain off the broth, skim, and add diced vegetables and cooked barley.

4. 4

   Boil until vegetables are done, thicken slightly, and add diced lean meat.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 212. The excerpt below is the record exactly as published.

Scotch Barley Broth. mel ; because that is the name of the sauce, it is always a cream-white dish. If you put your fish to bake in plain milk or cream at fii&t, exp^ecting to thicken the sauce when the fish is done, you find that it has been curdled by the gelatine from the fish and has an unsightly ap- pearance.^ Make the ^cream sauce first, of rich milk, a little minced onion, butter and flour, pour it boiling hot over the fish in a baking pan; bake about ^ hour basting twice ; at last add a little cream and chopped parsley. Serve in small plates with Parisienne potatoes plain steamed in the same. lake the trimmings of the lamb, tne shank, shoulder bone and neck of mut- ton, and add spare pieces of other meats; boil them in eight quarts of water from early morning until 10 or 1 1 o'clock. Boil 6 tablespoonfuls of barley for 6 quarts of soup in a separate saucepan. Strain off the broth, skim well, put in 2 cupfuls of turnip, carrott and onion cut in small dice, some chopped parsley, salt and pepper, the barley already cooked and rinsed off in hot water; boil till the vegetables are done, thicken very slightly and add a cupful of lean meat

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