Scotch Broth

Ingredients

• Three pennyworth of Bones
• Six small Mutton Chops
• Three Carrots
• Three Turnips
• Two Leeks
• Half a head of Celery
• One teacupful of Barley

Method

1. 1

   Put the bones into a large saucepan, cover with cold water, boil well and skim occasionally.

2. 2

   Clean the carrots, turnips, leeks and celery, cut each into two and throw into the broth.

3. 3

   Boil for two hours, remove the vegetables and pour the broth through a sieve.

4. 4

   Cut the vegetables into dice, wash and scald the barley, place in a saucepan with the broth and boil for twenty minutes.

5. 5

   Add the chops which must be freed from fat and simmer for thirty minutes.

6. 6

   Remove the bones from the chops and cut the meat into dice.

7. 7

   Place the meat and a dessertspoonful of chopped parsley into a hot tureen and pour the boiling broth over.

As published

This recipe was extracted from Easy dishes for small incomes, or, The housewife's guide to practical cookery (1906) by E. M. Buchan, page 8. The excerpt below is the record exactly as published.

SCOTCH BROTH Ingredients : Three pennyworth of Bones Six small Mutton Chops Three Carrots Three Turnips Two Leeks Half a head of Celery One teacupful of Barley

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