Scotch Broth

Ingredients

• Boil 1/2 lb. of barley
• in three pints of stock
• add a little cooked barley
• half a pint of milk
• 2 ozs. of butter
• chopped parsley
• salt and pepper
• the yolks of three eggs
• a teaspoonful of castor sugar
• four to six tablespoonfuls of cream

Method

1. 1

   Boil 1/2 lb. of barley slowly in three pints of stock.

2. 2

   When the barley is thoroughly cooked, rub the whole through a sieve.

3. 3

   Return to fire, and add a little cooked barley, half a pint of milk, 2 ozs. of butter, chopped parsley, salt and pepper, and heat.

4. 4

   Beat up the yolks of three eggs and add them, together with a teaspoonful of castor sugar, four to six tablespoonfuls of cream.

5. 5

   Mix well together, and when warm enough dish.

6. 6

   When in tureen add a few lumps of butter and a little more cream.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 422. The excerpt below is the record exactly as published.

Scotch Broth. — Boil x/z lb. of barley slowly in three pints of stock. When the barley is thoroughly cooked, rub the whole through a sieve. Return to fire, and add a little cooked barley, half a pint of milk, 2 ozs. of butter, chopped parsley, salt and pepper, and heat. Beat up the yolks of three eggs and add them, together with a teaspoonful of castor sugar, four to six table -spoonfuls of cre

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