Scotch Broth
From The handy dictionary of cookery, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 91. The excerpt below is the record exactly as published.
Scotch Broth. Put into a pan one pound of beef or mutton ; cover it with cold water, bring to the boil ; throw in a teaspoonful of salt : this will cause the scum to rise ; remove it carefully. DOMESTIC COOKERY. 164 Then add half a teacup of well-washed barley, one carrot grated, a small turnip cut into dice, a leek cut into slices, a quarter of a teaspoonful of pepper
Cook this with the app: pantry check, scaling, and the assistant.