Scotch Broth

Ingredients

• Two pounds scraggy neck of mutton
• 2 quarts of water
• turnip
• 2 carrots
• i onion
• a stalk of celery
• i tablespoonful of flour
• i of butter
• a teaspoonful of chopped parsley
• season with salt and pepper

Method

1. 1

   Cut meat in small pieces and put in soup pot with water, turnip, carrots, onion, and celery, all cut fine.

2. 2

   Simmer for two hours.

3. 3

   Cook flour and butter together until smooth; stir in soup, and add parsley.

4. 4

   Season with salt and pepper.

As published

This recipe was extracted from Delicate dishes (1896), page 5. The excerpt below is the record exactly as published.

SCOTCH BROTH. Two pounds scraggy neck of mutton. Cut meat in small pieces and put in soup pot with 2 quarts of water, i "Use Imperial French Poultry Seasoning." SOUPS. 15 turnip, 2 carrots, i onion and a stalk of celery, all cut fine Simmer two hours. Cook i tablespoonful of flour and i of butter together until perfectly smooth; stir in soup, and add a teaspoonful of chopped parsley; season with salt and pepper

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