Scotch Broth

Ingredients

• 3 pounds mutton from the neck
• 2 sliced onions
• 1 sliced carrot
• 4 stalks celery soaked overnight or
• 2 quarts cold water
• 2 tablespoons salt
• 3 tablespoons rice or 3 tablespoons barley
• 2 tablespoons flour

Method

1. 1

   Remove the skin and fat from meat that has been wiped with a damp cloth.

2. 2

   Cut the meat into small pieces, put into the kettle with the carrot, onion and water.

3. 3

   Heat gradually to boiling point and cook until meat is tender, strain and remove any fat.

4. 4

   Reheat to boiling point, add the rice or barley and cook until the rice or barley is soft.

Nutrition per serving

As published

This recipe was extracted from Metropolitan cook book (1918) by Metropolitan Life Insurance Company, page 15. The excerpt below is the record exactly as published.

SCOTCH BROTH 3 pounds mutton from 1 sliced carrot 3 tablespoons rice or 3 the neck 2 sliced onions tablespoons barley 2 quarts cold water 4 stalks celery soaked overnight or 2 tablespoons salt 2 tablespoons flour

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