Scotch Broth

Ingredients

• 2 lb. neck of mut- ton
• 3 qt. cold water
• 1/2 c. pearl barley
• 1/2 c. carrot
• 1/2 c. turnip
• 1/2 c. celery
• 2 tbs. chopped onion
• 2 tbs. butter
• 2 tbs. flour
• 2 ts. salt
• 1 ts. white pepper
• 1 tbs. chopped pars- ley (if liked)

Method

1. 1

   Pick over barley and soak it in cold water over night; drain off the water.

2. 2

   Wipe the meat, remove the skin and fat.

3. 3

   Cut the meat from the bones into inch pieces.

4. 4

   Put the bones on to boil in one quart of cold water and cook them slowly.

5. 5

   Put the meat into the remaining two quarts of water, let it soak two hours, then bring it quickly to the boiling point.

6. 6

   Add the barley and simmer it two hours.

7. 7

   Strain the bone water into the broth, add vegetables, and cook them until they are tender.

8. 8

   Make a thickening with butter and flour, add it to broth, and boil it five minutes longer.

9. 9

   Add the seasoning.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 32. The excerpt below is the record exactly as published.

2 lb. neck of mut- ton 3 qt. cold water J c. pearl barley } c. carrot } c. turnip } c. celery cut into }-inoh dice SCOTCH BROTH Pick over barley and soak it in cold water over night; drain off the water. Wipe the meat, remove the skin and fat. Cut the meat from the bones into inch pieces. Put the bones on to boil in one quart of cold water and cook them slowly. Put the meat into the remaining two quarts Digitized by Google 86 SECOND YEAR 2 tbs. chopped onion 2 tbs. butter 2 tbs. flour 2 ts. salt i ts. white pepper 1 tbs. chopped pars- ley (if liked)

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