Scotch Broth

Ingredients

• Two pounds of the scraggy part of a neck of mutton
• one large slice of turnip
• two of carrot
• one onion
• a stalk of celery
• half a cup of barley
• three pints of cold water
• a table-spoonful of flour
• one of butter
• a teaspoonful of chopped parsley

Method

1. 1

   Cut meat from bones, remove fat, and cut into small pieces.

2. 2

   Put meat, turnip, carrot, onion, celery, barley, and cold water in a pot.

3. 3

   Simmer for two hours.

4. 4

   Simmer bones in one pint of water for two hours, then strain into the soup.

5. 5

   Cook flour and butter until smooth, stir into soup, and add parsley.

6. 6

   Season with salt and pepper.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 33. The excerpt below is the record exactly as published.

Scotch Broth. Two pounds of the scraggy part of a neck of mutton. 90 MISS PARLOAS MW COOK BOOK. Cut the meat from the bones, and cut off all the fat. Then cut meat into small pieces and put into soup pot with one large slice of turnip, two of carrot, one onion and a stalk of celery, all cut fine, half a cup of barley and three pints of cold water. Simmer gently two hours. On to the bones put one pint of water ; simmer two hours, and strain upon the soup. Cook a table-spoonful of flour and one of butter together until perfectly smooth ; stir into soup, and add a teaspoonful of chopped parsley

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