Scotch Broth

Ingredients

• One-half rup pearl barley
• two pounds neck of mutton
• two quarts cold water
• one-fourth cup each of turnip
• carrot
• onion
• celery chopped small
• two tablespoons butter
• one tablespoon flour
• two teaspoonfuls salt
• one saltspoon parsley chopped fine

Method

1. 1

   Soak barley overnight.

2. 2

   Remove fat and skin from mutton, cut meat into dice.

3. 3

   Boil bones in one pint of cold water, cook meat in separate pot with three pints of water.

4. 4

   Skim when boiling, add barley, and skim again.

5. 5

   Fry chopped vegetables in butter, add to meat, and simmer for three hours.

6. 6

   Strain the water from the bones, melt remaining butter, add flour, and gradually pour in the liquid from the bones.

7. 7

   Add to the broth with salt, parsley, and pepper, simmer for 10 minutes and serve.

As published

This recipe was extracted from The Rural cook book (1907), page 5. The excerpt below is the record exactly as published.

Scotch Broth. — One-half rup pearl barley, two pounds neck of mutton, two quarts cold water, one-fourth cup each of turnip, carrot, onion and celery chopped small, two tablespoons butter, one tablespoon flour, two teaspoonfuls salt, one saltspoon parsley chopped fine

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