Scotch Broth

Ingredients

• the scrag end of a neck of mutton
• one pint of water for every pound of meat
• one pint of water for boiling over
• a teaspoonful of salt
• 1/2 oz. of pearl barley for every quart of water
• a cabbage, well washed
• 2 carrots, scraped and cut into dice
• 1 leek
• a turnip, washed, scraped, and cut into dice
• a teaspoonful of fine fresh chopped parsley

Method

1. 1

   Trim fat from the mutton and place in a saucepan with water.

2. 2

   Add salt and barley.

3. 3

   Bring to a boil, remove scum, then add cabbage, carrots, and leek.

4. 4

   Simmer for 1.5 hours, then add turnip and simmer for another half hour.

5. 5

   Remove meat and bones, pour broth into a tureen, and add parsley.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 42. The excerpt below is the record exactly as published.

SCOTCH BROTH. 99 juices not dried up ; and hang the best end till it is tender. Cut the scrag into small junks. Allow a pint of water to a pound of scrag ; put on in cold water ; when it boils, skim, and remove to side of fire, and let it simmer, and continue to skim. Have ready cut up carrots, turnips, onions, leeks or chibbals, celery, and well-washed rice ; when the broth is clear of scum and fat, put in the vegetables and rice and salt. Simmer till all are done ; take out the rough bits oi bone, &c., but send up the meat in the broth ; and sprinkle in chopped parsley two minutes before serving. Not less than four hours are required for the whole process. Barley can be used instead of rice ; barley requires a long time to plim in water before it is put in the broth, and a long time to simmer in the broth ; a rather large quantity of water may be used. As in the case of hotch potch, the remains of this soup may be passed through a tamis, and served as a puree soup next day. Scotch Broth. Take the scrag end of a neck of mutton. Trim off all superfluous fat. Put the meat into a saucepan with one pint of water to every pound of meat, and allow one pint of water for boiling over. Add a tea- spoonful of salt, and \\ ozs. of pearl barley, for every quart of water. Bring it to the boil and remove the scum as it rises. Then add a cabbage, well washed, and cut into small pieces, and 2 carrots, scraped and cut into dice, and i leek. Let the broth boil up, and H 2 100 CHEAP SOUP. then simmer gently for i ^ hours. Add a turnip, washed, scraped, and cut into dice. Simmer for another half hour. The broth will then be ready. Take out the meat and bones ; pour the broth into a tureen, and add a teaspoonful of fine fresh chopped parsley

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