Scotch Broth

Ingredients

• Four pounds of Scrag of Mutton
• Six quarts of cold Water
• One tablespoonful of Salt
• One Carrot
• Half a teaspoonful of Pepper
• One Turnip
• One Onion
• Two Leeks
• One tablespoonful of Chopped Parsley
• Half a head of Celery
• Two tablespoonfuls of Scotch Barley

Method

1. 1

   Cut the mutton into neat pieces, wash in cold water, and put into a stewpan with salt, pepper, and six quarts of cold water.

2. 2

   Skim well and boil for two hours.

3. 3

   Add diced vegetables and Scotch barley, and let simmer for half an hour.

4. 4

   Add chopped parsley before serving.

5. 5

   The meat can be left in or removed before adding vegetables.

Nutrition per serving

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 31. The excerpt below is the record exactly as published.

Scotch Broth. Ingredients. Four pounds of Scrag of Mutton. Six quarts of cold Water. One tablespoonful of Salt. One Carrot. Half a teaspoonful of Pepper. One Turnip. One Onion. Two Leeks. One tablespoonful of Chopped Parsley. Half a head of Celery. Two tablespoonfuls of Scotch Barley

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