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
• one pint of water
• a tablespoon of flour
• one of butter
• salt and pepper

Method

1. 1

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

2. 2

   Put in soup-pot with vegetables and barley, simmer for two hours.

3. 3

   Simmer bones in water for two hours, strain into soup.

4. 4

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

5. 5

   Season to taste.

Nutrition per serving

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 69. The excerpt below is the record exactly as published.

a tablespoon of flour. Cook until smooth, but not brown. Add this, as well as a small piece of cinnamon and of mace, and four whole cloves. Cook all together slowly for two hours. Chop and pound the breast of the fowl very fine. Rub the soup through a fine sieve ; add the pounded breast and again rub the whole through the sieve. Put back on the fire and add one and a half tablespoons of salt, So HOME DISSERTATIONS. a fourth of a teaspoon of pepper and a pint of cream, which has just come to a boil. Boil up once and serve. This is a delicious soup. PUMPKIN OR SQUASH SOUP. Pumpkin or squash soup is almost a national dish in France. Indeed, the first men- tioned vegetable is scarcely employed there for any other purpose than for soup-making. To two quarts of thoroughly cooked pumpkin or squash allow one quart of milk, plenty of butter, pepper and salt. Serve with toasted bread. SCOTCH BROTH. Two pounds of the scraggy part of a neck of mutton. Cut the meat from thus bones, and cut off all the fat. Then cut the meat into small pieces and put into the 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- spoon of flour and one of butter together until perfectly smooth ; stir into soup, and add a teaspoon of chopped parsley. Season with salt and pepper

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