Scotch Broth

Ingredients

• 4 Quarts Stock
• i Turnip
• i Small Onion
• j Small Cabbage
• j Lb. Peas
• i Stalk Celery (or Top)
• 2 Carrots
• 2 Leeks
• i Potato (Grated)
• i Small Parsnip
• 6 Ozs. Pearl Barley
• | Teaspoonful Dried Herbs
• i Tablespoonful Yorkshire Relish
• Salt and Pepper to taste

Method

1. 1

   Put the peas to soak the day before; cut all vegetables very fine; add everything to the stock except the cabbage and parsley; boil for an hour and a half; add cabbage, and boil for one hour longer; add parsley, and boil for a further half hour.

2. 2

   Boil in all three hours.

As published

This recipe was extracted from Evans' recipe cookery book (1900), page 2. The excerpt below is the record exactly as published.

SCOTCH BROTH, Ingredients. 4 Quarts Stock, i Turnip, i Small Onion, j Small Cabbage. J Lb. Peas, i Stalk Celery (or Top). A Little Parsley. Celery 2 Carrots. 2 Leeks. i Potato (Grated), i Small Parsnip. 6 Ozs. Pearl Barley. | Teaspoonful Dried Herbs, i Tablespoonful Yorkshire Relish. Salt and Pepper to taste

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