Scotch Broth

Ingredients

• 3 pounds lamb or mutton (for suitable cuts, see p. 282)
• 1/4 cup celery
• 1/4 cup onion
• 1 1/2 cup barley, soaked in cold water 12 hours
• Salt and pepper
• Salt and pepper
• 2 tablespoons flour
• 4 tablespoons butter
• 1/4 cup carrot
• 1/4 cup turnip

Method

1. 1

   Cut lean meat in 1-inch cubes, put in kettle, cover with 3 pints cold water, bring quickly to boiling point, skim, add barley.

2. 2

   Simmer 1.5 hours or until meat is tender.

3. 3

   Put bones in second kettle, cover with cold water, heat slowly to boiling point, skim, and boil 1.5 hours.

4. 4

   Strain water from bones and add to meat.

5. 5

   Fry vegetables in 2 tablespoons butter 5 minutes, add to soup with salt and pepper to taste, and cook until vegetables are soft.

6. 6

   Thicken with remaining butter and flour cooked together.

7. 7

   Add parsley just before serving.

8. 8

   Rice may be used in place of barley.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 61. The excerpt below is the record exactly as published.

SCOTCH BROTH 3 pounds lamb or mutton (for V4 cup celery suitable cuts, see p. 282) Y4 cup onion 1% cup barley, soaked in cold Salt and pepper water 12 hours 2 tablespoons flour 4 tablespoons butter ¥% tablespoon finely chopped V4 cup carrot parsley 14 cup turnip

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