Scotch Broth

Ingredients

• Two pounds of Neck of Mutton, or Shin of Beef
• One Carrot
• One Turnip
• One Onion
• Two ounces of Pearl Barley
• Two quarts of cold Water
• Half small Cabbage
• One tablespoonful of chopped Parsley
• Pepper
• Salt

Method

1. 1

   Wash the barley, put into a saucepan with the meat and water.

2. 2

   Boil for one hour.

3. 3

   Add carrot, turnip, onion, and cabbage, which should be thinly sliced.

4. 4

   Boil for one and a half hours, skimming frequently.

5. 5

   Season with pepper and salt.

6. 6

   Remove meat from the saucepan, cut up into small pieces, taking away the bone, and return to soup just before serving, at the same time adding parsley.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 2. The excerpt below is the record exactly as published.

Scotch Broth. Ingredients. Two pounds of Neck of Mutton, or Shin of Beef. One Carrot. One Turnip. One Onion. Two ounces of Pearl Barley. Two quarts of cold Water. Half small Cabbage. One tablespoonful of chopped Parsley. Pepper and Salt

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