vegetariannut-free
Scotch Broth
From Miss Parloa's new cook book and marketing guide, 1880
Serves 6
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
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
Cut meat from bones, remove fat, and cut into small pieces.
Put meat, turnip, carrot, onion, celery, barley, and cold water in a pot.
Simmer for two hours.
Simmer bones in one pint of water for two hours, then strain into the soup.
Cook flour and butter until smooth, stir into soup, and add parsley.
Season with salt and pepper.
Nutrition per serving
90Calories
2 gProtein
20 gCarbs
2 gFat
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
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