Scotch Broth

Ingredients

• about two pounds of the neck of mutton
• two quarts of water
• a scant half-teacupful of well-washed pearl barley
• two table-spoonfuls of onion
• two table-spoonfuls of carrot
• two table-spoonfuls of turnip
• two table-spoonfuls of celery
• half a teaspoonful of pepper
• a level table-spoonful of salt
• a table-spoonful of butter
• a table-spoonful of flour
• minced parsley

Method

1. 1

   Remove fat and bone from mutton.

2. 2

   Simmer bone in water for one hour.

3. 3

   Cut mutton into cubes, add barley and vegetables, strain water from bones, and simmer for three hours.

4. 4

   Skim, add pepper and salt.

5. 5

   Make a roux with butter and flour, stir into broth, add parsley, and cook for ten more minutes.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 71. The excerpt below is the record exactly as published.

two table- spoonfuls of flour, a small onion, a stalk of celery, a bay leaf, a teaspoonful of sugar, one quart of white stock, — say chicken stock, — one pint of milk, half a pint of cream, and some salt and pepper. After ridding the cauliflower of its green leaves, let it soak, head down, in a pan of cold water for two hours ; then put it into a stew-pan, with one table-spoonful of salt and enough boiling water to cover it, and boil gently for twenty-five minutes. Drain off all the water, and after taking from the cauliflower enough little flowerets to make a scant pint, chop and pound the remainder. Put the butter into a stew-pan ; and when it becomes melted, add the onion and celery, cut fine, and the bay SOUPS. 145 leaf. Cook slowly for ten minutes; then remove the leaf and put in the flour. Stir until smooth and frothy ; and after adding the mashed cauliflower, sugar, salt, and pepper, stir the mixture ^over the fire for ten minutes, being watchful to prevent it from browning. Rub through a sieve, and return to the stew-pan. Stir until hot ; then gradually add the stock. When the soup has been heated to the boiling-point, add the milk and cream, which should be hot, but not boiling. Let the puree bubble for a min- ute ; then rub through a sieve for the second time, and return it to the fire. Add the flowerets, boil up once, and serve. Do not be deterred by these long directions from mak- ing the soup, for the work is not difficult. Bisque of Mutton. Provide for this soup three pounds of the neck of mut- ton, two quarts of water, one quart of milk, half a cup- ful of rice, a cupful of stewed tomatoes, two slices of carrot, an onion, three teaspoonfuls of salt, half a tea- spoonful of pepper, a table-spoonful of flour, and a table- spoonful of butter. See that the meat is perfectly clean and free of fat. Put it into a soup-pot with the rice, vegetables, and cold water, and heat slowly to the boiling-point. When the liquid begins to boil, skim it carefully ; then cover the soup-pot closely, and set back where its contents will cook gently for four hours. At the end of that time add the butter and flour, mixed to a smooth paste, and the salt and pepper. Put the quart of milk on the stove in a double-boiler ; and as soon as it gets boiling hot, pour it into the kettle. Strain the soup immediately, and the work will be finished. The bones and hard bits left from a roast of mutton, veal, or beef may be used for this soup, which should then be given the name of the meat taken for its foun- dation. 146 MISS PARLOA'S KITCHEN COMPANION. Bisque of Beef. Use three pounds of the lower part of a leg of beef (have the butcher cut it into small pieces), three quarts of cold water, one pint of milk, a scant half-cupful of rice, half a pint of strained tomato, a table-spoonful of salt, and a quarter of a teaspoonful of pepper. Put the meat and bone into the soup-pot with the cold water, and heat slowly to the boiling-point; then skim the liquor carefully, and set the soup-pot back where its contents will only simmer during the next five hours. At the expiration of that time strain the liquor, and free it of fat ; then return it to the soup-pot. Wash the rice thoroughly, and after adding it to the bisque, cook for half an hour ; then put in the milk and seasoning, and boil up once. The addition of the tomato completes the work. * Scotch Broth. From about two pounds of the neck of mutton remove all fat and bone. Put the bone into a stew-pan with two quarts of water, and simmer for one hour. Cut the lean mutton into cubes, and put it into a stew-pan with a scant half-teacupful of well-washed pearl barley, and two table-spoonfuls each of onion, carrot, turnip, and celery, all cut fine. Strain the water from the bones on this preparation, and place where the broth will simmer for three hours. When it begins to bubble, skim it, and add half a teaspoonful of pepper and a level table-spoon- ful of salt. At the end of the three hours put a table- spoonful of butter into a small saucepan, and place it on the fire. As soon as the butter becomes hot, add a table- spoonful of flour, and stir until the mixture is smooth and frothy. Stir this into the broth, add the minced parsley

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