Scotch Broth

Ingredients

• a tea-cupful of pearl barley
• four quarts of cold water
• a moderate-sized cabbage
• three leeks
• a large turnip
• a large carrot
• the carrot to pulp

Method

1. 1

   Wash the pearl barley and put it into a saucepan with cold water.

2. 2

   Prepare the vegetables by cutting the cabbage into fine shreds, the turnip into dice, and the leeks into small pieces.

3. 3

   Soak the vegetables in cold water until needed.

4. 4

   When the water boils, add the beef and all the vegetables except the carrot.

5. 5

   Boil for three minutes, then simmer gently until the meat is tender, about four hours.

6. 6

   Serve the broth in a tureen and the meat on a separate dish.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 84. The excerpt below is the record exactly as published.

Scotch Broth {see recipe). For To-morrow. —Whiting {see Marketing, January 17th) ; a well-hung Leg of Mutton (January 8th). Breakfast. — Ox Eyes (June 5th) ; Brawn (March 2nd) ; Brawn r Sauce (January 15tli) ; Milk Toast (June 17th). Luncheon.— Poor Man’s Goose (February 7th) ; Lemon Cheese- i cakes (August 18th). Dinner.— Scotch Broth and Boiled Beef. — Take a tea-cupful of pearl barley, wash it well, and (supposing there are four pounds of beef) put it into a saucepan with four quarts of cold water. Whilst it is heating prepare the vegetables — that is, a moderate-sized cabbage, three leeks, a large turnip, and a large carrot. Cut the cabbage into fine shreds and the turnip into dice. Trim away the 100 A YEAR’S COOKERY. green part and the outside leaves of the leeks, and cut the white jiart into small pieces. Throw the vegetables (excepting only the carrot) into cold water till they are wanted, and before using drain them. Scrape the carrot to pulp

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