Scotch Broth

Ingredients

• 3 lb. neck mutton
• 3 tablespoons pearl barley
• 1 onion
• 1. carrot
• 1 turnip
• 1 stick celery
• 2 quarts water
• Salt and pepper

Method

1. 1

   Cut meat up small, removing fat, put with water, barley, salt and pepper, into saucepan, and bring slowly to the boil.

2. 2

   Skim any fat off.

3. 3

   Add vegetables cut small, and cook for 2-3 hours.

4. 4

   Half an hour before serving stir in the oatmeal, and add the chopped parsley just at the last.

5. 5

   Serve with squares of crisp toast.

Nutrition per serving

As published

This recipe was extracted from Australian sunshine cookery book for every housewife (1920) by Dried Fruits Industry Throughout Australia. Joint Publicity Committee, Australian Dried Fruits Association, Western Australian Dried Fruits Board, Victorian Dried Fruits Board, New South Wales Dried Fruits Board, South Australian Dried Fruits Board, page 2. The excerpt below is the record exactly as published.

Scotch Broth. 3 lb. neck mutton 3 tablespoons pearl barley 1 onion 1 teaspoon chopped parsley 1. carrot 1 tablespoon plain oatmeal 1 turnip Salt and pepper 1 stick celery 2 quarts water

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