Scotch Broth

Ingredients

• Neck of Mutton
• 2 Onions
• Leeks
• Parsley
• 2 oz. of Scotch Barley
• Turnips
• Carrots

Method

1. 1

   Take a neck of mutton, and trim it as for cutlets.

2. 2

   Remove seven of the cutlets and put them aside on a dish.

3. 3

   Put the remaining part of the neck into a saucepan with two quarts of soft cold water.

4. 4

   Add two onions, one with two cloves.

5. 5

   When the water is just on the boil, skim.

6. 6

   Add altogether half a pint of the following vegetables, made up of about equal quantities, carrots, turnips, leeks, and onions, cut up into quarter inch dice.

7. 7

   Simmer for three hours.

8. 8

   Add pepper and salt to taste.

9. 9

   Blanch two ounces of Scotch barley.

10. 10

    Finish cooking it in water with a little butter and salt.

11. 11

    Put the chops into another stewpan, with some of the broth or stock.

12. 12

    Slowly cook them.

13. 13

    Drain the barley, and put it into the tureen with the cutlets.

14. 14

    Remove the neck of mutton onto a dish.

15. 15

    Pour the broth into the tureen.

16. 16

    Add a dessertspoonful of coarsely chopped parsley previously blanched.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 42. The excerpt below is the record exactly as published.

SCOTCH BROTH. Ingredients. Neck of Mutton. 2 Onions. Leeks. Parsley. 2 oz. of Scotch Barley. Turnips. Carrots

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