Scotch Broth
From Delicate dishes, 1896
Presented as published in 1896. 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 Delicate dishes (1896), page 5. The excerpt below is the record exactly as published.
SCOTCH BROTH. Two pounds scraggy neck of mutton. Cut meat in small pieces and put in soup pot with 2 quarts of water
Cook this with the app: pantry check, scaling, and the assistant.