Scotch Broth

Ingredients

• A two-pound piece of scraggy part of a neck of mutton
• two slices of carrots
• a slice of turnip
• a stalk of celery
• an onion — all cut fine
• half a cup of barley
• three pints of water
• a tablespoon of butter
• a tablespoon of flour
• a teaspoon of chopped parsley

Method

1. 1

   Simmer meat and vegetables in water for two hours, strain, add butter and flour mixture, season, and serve.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 155. The excerpt below is the record exactly as published.

a tablespoon of flour and a pinch of salt. Pour upon it a quart of boiling milk, and when it is thoroughly amalgamated put all back into the saucepan, and boil up once, being careful not to burn, and stirring all the time, to keep it perfectly smooth and free from lumps. Serve with slices of dry toast. It is excellent for diarrhoea, and becomes a specific by scorching the flour before mixing with the milk. CHICKEN JELLY. Half a raw chicken, pounded with a mallet, bones and meat together, plenty of cold water to cover it well, about a quart. Heat slowly in a covered vessel, and let it simmer until the meat is in white rags and the liquid reduced one-half. Strain and press, first through a colander, then through a coarse cloth. Salt to taste, and pepper if you think best; return to the fire, and simmer five minutes longer. Skim when cool. Give to the patient cold — just from the ice — with unleavened wafers. Keep on the ice. You can make into sandwiches by putting the jelly between thin slices of bread spread lightly with butter. INDIAN MEAL GRUEL. One tablespoon of fine Indian or oat-meal, mix smooth with cold water and a saltspoon of salt; pour upon this a pint of boiling water and turn into a saucepan to boil gently for half an hour; thin it with boiling water if it thickens too much, and stir frequently; when it is done, a tablespoon of cream or a little new milk may be put in to cool it after strain- ing, but if the patient's stomach is weak it is best without either. Some persons like it sweetened and a little nutmeg added, but to many it is more palatable plain. MILK PORRIDGE Two cups best oat-meal, two cups water, two cups milk. Soak the oat-meal over night in the water; strain in the morning, and boil the water half an hour. Put in the milk with a little salt, boil up well and serve. Eat warm, with or without powdered sugar. ICE IN THE SICK ROOM. Cut a piece of flannel about nine inches square, and secure it by ligature round the mouth of an ordinary tum- bler, so as to leave a cup-shaped depression of flannel within the tumbler to about half its depth. In the flannel cup so formed ice may be preserved many hours — all the longer if a piece of flannel from four to five inches square be used as a loose cover to the ice cup. Cheap flannel with comparatively open meshes, is preferable, as the water easily drains through it, and the ice is thus kept quite dry. 174 HOME DISSERTATIONS. SCOTCH BROTH. A two-pound piece of scraggy part of a neck of mutton. This particular cut is em- ployed because the muscles of a sheep's neck are in constanc use as to make that part of the animal better flavored and more nutritious than those parts through which the blood has run less freely. Cut the meat from the bones and remove all fat. Cut the meat into small pieces and put it into a soup-kettle, together with two slices of carrots, a slice of turnip, a stalk of celery and an onion — all cut fine ; half a cup of barley and three pints of water; allow the broth to simmer gently two hours. The bones, with a pint of water allow the same time for simmering, then strain into the soup-kettle. A tablespoon each of butter and flour should be cooked together until perfectly smooth, and then stir into the broth; after which salt and pepper, and a teaspoon of chopped parsley

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