Scotch Broth

Ingredients

• One pound runner of beef (or neck of mutton)
• One turnip cut in dice
• One carrot cut in dice
• One carrot grated
• Two leeks sliced
• One ounce barley
• Pepper and salt
• Cold water

Method

1. 1

   Wipe the meat, put it into a pan with sufficient cold water to cover it, add the salt, and bring it to the boil; skim it; add the pepper, the vegetables, and the barley (blanched).

2. 2

   Simmer slowly for three or four hours.

3. 3

   Half an hour before finishing, add the grated carrot.

4. 4

   When ready, lift the meat out and place it on a hot dish, and pour a little of the liquor over it.

5. 5

   Dish the broth in a hot tureen or bowl.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 5. The excerpt below is the record exactly as published.

Scotch Broth. One pound runner of beef (or neck of mutton). One turnip cut in dice. One carrot cut in dice. One carrot grated. T wo leeks ri sliced. » One ounce barley. Pepper and salt. Cold water

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