Scotch Barley Broth with Boiled Mutton or Beef
From The thorough good cook, 1895
Serves 6
Garnish with boiled vegetables or nasturtiums.
Presented as published in 1895. 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 The thorough good cook (1895) by George Augustus Sala, page 81. The excerpt below is the record exactly as published.
Scotch Barley Broth with Boiled Mutton or Beef. To from three to six pounds of beef or mutton, according to the quantity of broth wanted, put cold water in the pro- ]portion of a quart to a pound ; a quarter of a pound of Scotch barley, more or less, as may suit the meat and the water; and a spoonful of salt. To this add a large cupful of soaked SOUFS. 120 white peas, or split grey peas. Skim very carefully as long as any scum rises ; tlien draw aside the pot, and let the broth boil slowly for an hour ; after which time add to it two young carrots and turnips cut into dice, and two or three onions sliced. A quarter of an hour before the broth is ready, add a little parsley picked and chopped
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