Scotch Broth

Ingredients

• a pound and a half of neck of mutton
• a pint and a half of cold water
• two ounces of pearl barley
• half an ounce of salt
• four ounces of carrots
• four ounces of turnips
• four ounces of leeks
• four ounces of onions
• one ounce of celery
• a sprig of parsley
• a dozen peppercorns

Method

1. 1

   Cut mutton into small pieces, moisten with cold water, add barley and salt.

2. 2

   Bring to boil, skim, then add vegetables and herbs.

3. 3

   Simmer for two hours, skim, and serve.

4. 4

   Meat can be removed as desired.

Nutrition per serving

As published

This recipe was extracted from Fifty dinners (1895) by A. R. Kenney-Herbert, page 72. The excerpt below is the record exactly as published.

Scotch broth.” Brochettes aux hultres. Longe de pore au chou-fris6. Sauce Su4dolse. Pommes au rhum. Bissolettes de gibier. For a strong broth take a pound and a half of neck of mutton weighed after trimming off the fat, cut this up into small pieces as for a ragout^ put \'roth^‘^^’^ them into a stewpan, and moisten with a pint and a half of cold water ; add two ounces of pearl barley and half an ounce of salt. Bring slowly to the boil, skimming very carefully, and when clear add four ounces each of carrots, turnips, leeks, and onions all cut up into little squares, one ounce of celery minced, a sprig of parsley, and sweet herbs, with a dozen peppercorns

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