Scotch Broth

Ingredients

• 1/2 cup pearl barley
• 2 pounds neck of mutton
• 2 quarts water
• 1/4 cup diced onion
• 1/4 cup diced carrot
• 1/4 cup diced turnip
• 1/4 cup diced celery
• 1 tablespoon dripping
• 1 tablespoon flour
• 1 tablespoon chopped parsley

Method

1. 1

   Soak barley overnight.

2. 2

   Cut mutton in bits, add water, soak 1 hour.

3. 3

   Heat slowly, skim, add barley, skim again; simmer 1 hour.

4. 4

   Add onion, carrot, turnip, celery fried for 5 minutes in dripping.

5. 5

   Simmer 3 hours.

6. 6

   Season, thicken with flour, add parsley, and serve.

Nutrition per serving

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 59. The excerpt below is the record exactly as published.

1 tablespoon chopped parsley. Rub through sieve, return to fire, and thicken with 1 tablespoon butter and 1 tablespoon flour rubbed together and stirred in. Mock Bisque Soup. — % can tomatoes, IVfe tablespoons butter, IMs tablespoons flour, 1 quart mUk, salt and pepper. Stew and strain tomatoes; scald milk in double boiler and thicken with the flour and butter ; season to- matoes well and reheat. Take both from fire and mix together ; if tomatoes are acid add pinch of soda. If mixed on fire soup is apt to curdle. Scotch Broth. — Soak V<j cup pearl barley overnight. Cut 2 pounds neck of mutton in bits, add 2 quarts water, soak 1 hour. Heat slowly, skim, add barley, skim again; simmer 1 hour, add V4 cup each diced onion, carrot, turnip, celery fried for 5 minutes in 1 table- spoon drippin

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