Scotch Broth

Ingredients

• Two pounds of the scraggy part of the neck of mutton
• one large slice of turnip
• two carrots
• one onion
• one-half cup of barley
• three pints of water
• one spoonful of flour
• one spoonful of butter
• one teaspoonful of chopped parsley
• season with salt
• season with pepper

Method

1. 1

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

2. 2

   Put into a soup pot with vegetables, barley, and water, and boil gently for two hours.

3. 3

   Boil the bones with water for two hours, strain into the soup.

4. 4

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

5. 5

   Season to taste.

As published

This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 515. The excerpt below is the record exactly as published.

ge spoonful of butter upon them ; when it melts entirely turn in the milk. Stir in well, add the hot soup, cover, and serve with cabbage and crackers crisped in the oven. Half a pint of rich cream is a great improvement and may be used instead of the butter. PARSNIP STEW. First take and clean your parsnips thoroughly, cut them lengthwise and quarter them ; have ready some nice salt pork, and place it in the bottom of a flat-bottomed kettle, and fry brown ; when done, remove from the kettle, take the parsnips and lay them evenly on the bottom of the kettle, using half of them ; take the pork scraps and lay them on the parsnips ; put on the remainder of them, and season with salt, pep- per and a sprig of thyme ; then put on water enough to cover them. When nearly done, have ready some dumplings the size of a tea biscuit, put in and cover closely ; let them cook fifteen minutes without removing the cover. 624 SOUPS. PEA SOUP. Take a pint of split peas and let them soak all night ; put on a beef bone very early and cover it with water ; take off the scum as it rises ; place your peas on the back of the stove to boil soft ; when done, mash them and add the soup ; take your vegetables, two onions, one carrot, one turnip, pare and cut into slices, not too large ; add to the soup about an hour before serving ; season with pepper and salt, then add the peas, but be careful not to let the soup burn. POTATO SOUP. Pare four or five good sized potatoes and slice thin ; put in a dish, cover with hot water and boil until done ; turn out the potatoes and mash fine, put back in the water, and add salt, pepper, butter and a cup of rich sweet cream and water enough for the required quantity of soup. Some prefer to season it with a few slices of salt pork, not very fat. SCOTCH BROTH. Two pounds of the scraggy part of the neck of mutton. Cut the meat from the bone and cut off all the fat'; cut the meat into small pieces ; put into a soup pot with one large slice of turnip, two carrots, one onion, one stalk of parsley, one-half cup of barley, three pints of water, and boil gently two hours. On the bones put one pint of water, boil two hours and then strain on the soup. Cook one spoonful of flour and one of butter together until perfectly smooth, then stir into the soup and add one teaspoonful of chopped parsley. Season with salt

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