Scotch Broth

Ingredients

• 2 pounds neck mutton
• 1 cup barley
• 1 cup peas
• 1 carrot
• 1 turnip
• 1 teaspoon sugar
• 3 onions or leeks
• 1 tablespoon Crisco
• 1 small cabbage
• 1 tablespoon chopped parsley
• 16 cups water or stock
• salt and pepper to taste

Method

1. 1

   Prepare vegetables and cut them into small pieces.

2. 2

   Boil water or stock, add meat and barley, skim frequently, then add vegetables and simmer for 3 hours.

3. 3

   Stir in an extra grated carrot, salt, pepper, sugar, and Crisco, then simmer for another 30 minutes.

4. 4

   Add parsley before serving.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 92. The excerpt below is the record exactly as published.

Scotch Broth Browned Veal Knuckle Riced Potatoes Buttered Parsnips Olive and Lettuce Salad Cheese Straws Apricot Parfait Coffee *Scotch Broth—2 pounds neck mut- ton, 1 cup barley, 1 cup peas, 1 car- rot, 1 turnip, 1 teaspoon sugar, 3 onions or leeks, 1 tablespoon Crisco, 1 small cabbage, 1 tablespoon chop- ped parsley, 16 cups water or stock, salt and pepper to taste. Prepare vegetables and cut them into small pieces. Put water or stock into large earthenware pan, and when it boils, add meat and barley. Boil up, skimming frequently, add vege- tables, and then simmer for 3 hours. Now stir in one extra carrot

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