Scotch Broth

Ingredients

• a few ounces of pearl or Scotch barley
• a knuckle of veal
• a few pounds of lean beef
• the scrag end of a neck of mutton
• a small piece of salt beef
• all kinds of pot vegetables
• a pint of green peas, if in season

Method

1. 1

   Early in the morning, put barley into the water for broth.

2. 2

   After the barley has softened, add veal, lean beef, neck of mutton, and salt beef.

3. 3

   At the proper time, add pot vegetables.

4. 4

   When sufficiently stewed, serve all together, seasoning with salt if the salt beef has been omitted.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1739. The excerpt below is the record exactly as published.

a pint of green peas, if in season, and some onions. Let the -whole boil gently for two hours longer in a close soup-kettle, when the broth will be fit for Scotch Brose. — This favourite Scotch dish is generally made with the hquor in which meat has been boiled. Put half a pint of oat- meal into a porringer, with a little salt, if there be not enough in the broth, of which add as much as will mix it to the consistence of hasty-pudding or a little thicker. Lastly, take some of the fat that swims on the broth, put it on the crowdie, and cat in the same way as hasty-pudding. — Food Journal. Scotch Broth. — Early in the morning put a few ounces of pearl or Scotch barley into the quantity of water you design for broth, and after the barley has become soft, put in a knuckle of veal, a few pounds of lean beef, the scrag end of a neck of mutton, and a small piece of salt beef. At the proper time, add aU kinds of pot vegetables

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