Scotch Broth

Ingredients

• some middle cutlets from neck of mutton
• small pieces of knuckle of veal
• some sticks of celery
• leeks
• parsley
• a very large onion
• slices of turnip
• carrots
• salt to taste
• pepper to taste

Method

1. 1

   Boil mutton cutlets and trimmings with broth, season with vegetables.

2. 2

   After three hours, drain over chops, add barley, and boil for one hour.

3. 3

   Skim before serving and add parsley.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 68. The excerpt below is the record exactly as published.

salt to taste. When all has been stirrred and is boiling, drop in fifty or sixty oysters ; let them boil once, or say for two minutes, or till the oysters begin to swell up ; and the soup is ready for use. Before putting the oysters in to boil, strain all the liquor from them. Parmesan Soup. — Put into a stewpan celery, turnips, carrots, green leeks or onions, and young cabbage leaves, all cut in strips, with a piece of butter and a little sugar; cover close and leave to stew in their own steam over a slow tire. Shake them occasionally till soft and yellow. If the vegetables are not quite young they must be previously parboiled, or they give too strong a flavour to the soup. Boil the vegetables thus prepared in good gravy soup, and then strain them away. Take slices of stale roll, and with a small round cutter no bigger than a shilling, cut out little cakes, dip them in hot butter, and roll them in grated Parmesan cheese. Bake them a bright yellow, and throw them into the soup at time of serving. Parsnip Soup. — One pound of sliced parsnips; two ounces of butter ; salt and cayenne to taste ; one quart of stock. Put the parsnips into the stewpan with the butter, which has been previously melted, and simmer them till quite tender. Then add nearly one pint of stock, and boil together for half an hour. Pass all through a fine strainer, and put to it the remainder of the stock. Season, boil and serve immediately. Time two hours. Seasonable from October to April. 100 THE HOtJSEWIFE^S KEI'EREE Peasant Soup. — Chop cabbage, carrots, onion, and celery ; boss them in butter a pale brown, add a little stock and simmer very gently for three hours ; now add some water in which haricot beans or lentils have been cooked, simmer another half -hour, now add some very finely chopped sorrel and lettuce ; let it all come to a boil, and pour it into the tureen over some fried sippets. Pease Brose. — Take two ounces of ground pease, a pinch of salt and one and one-half gill of boiling water. Put the pease and salt into a bowl, stir in gradually the boiling water. Boil this for five minutes and serve hot. Pescatore, Consomm^ al. — Take some small fish moulds, and butter them well, and fill them with lobster quendle ; steam them and then turn them out, and serve them in good clear soup. Ploughboy Soup. — Take a couple of onions, two carrots, two small turnips, a head of celery, one leek, two lettuces, some winter cabbage, a bottle of preserved French beans and six potatoes. The onions and leek must be minced and fried, with some fat bacon chopped small, till of a nice colour ; then add the other vegetables chopped except the lettuces and potatoes, then boil the latter and add half a pound of tongue and also some stock. Let all boil up for about half an hour, and then add the chopped potatoes, and when they are nearly cooked shred in the lettuces and a little parsley ; remove the tongue and serve up the soup. Polish Soup. — Fry an onion in butter, and mix in two tablespoonfuls of flour, and fry for two minutes, adding gradually two quarts of broth. Stir till it boils, then let it stand by the side of the fire and add a raw chicken, and let all simmer. When the chicken is cooked, skim the soup, pass it through a sieve and let it boil up again. Have ready some carrots, parsley, and celery, cut up in lengths half an inch long and a quarter- inch wide, and cook them in a little thin stock. Then, just before serving, mix in these vegetables, and thicken the soup with sour cream mixed with the yolks of three eggs ; pass through a sieve ; then chop a little fennel finely and scatter it in. Pot-au-Feu. — Put in a saucepan six pounds of beef (bones SOUP MAKING 101 included) cut into two or three pieces ; three-quarters of a pound of mixed vegetables, such as onions, carrots, turnips, leeks, white cabbage, etc., celery with its leaves left on, all cut in good-sized pieces, three small spoonfuls of salt, one of pepper and one of sugar ; add eight pints of water, let it boil gently three hours, remove the fat, add crusts of roll or slices of bread, either previously toasted or plain, and serve. Potage a la Cussy. — Slice and fry six Spanish onions in butter, with a dredge of castor sugar till they are of a pale gold colour. Then put them into a stewpan with as much boiling milk as will make the required quantity of soup, and after it has come to the boil, season with pepper and salt, let it simmer for half an hour, pass the soup through a sieve, and serve with little croictons of fried bread, dipped into grated Parmesan cheese. Royal Soup. — Mix the yolks of six eggs, with rather less than one gill of cold water and a pinch of salt ; strain the mixture and divide it into three equal parts ; colour one with some cochineal, the other with spinach greening, and leave the third plain. Put them into three small plain moulds, previously buttered, and set these in a pan of hot water, place on the fire to boil just long enough to set the mixture. When the water in the saucepan has become quite cold turn out the contents of each mould on to a wet napkin, and you will have three small cakes of firm custard, respectively green, red, and yellow. Cut them into small dice and, handling them in the gentlest possible manner, spread them out on a plate to be kept till wanted. At the time of serving put a clear and well- flavoured consomme into the soup tureen ; slip in carefully the custard dice and serve at once. Scotch Broth. — Take some middle cutlets from neck of mutton ; trim them ; then take the trimmings and put them into a stewpan, with some of the scraps and small pieces of knuckle of veal ; moisten well with good boiling broth, and season with some sticks of celery, leeks, parsley, a very large onion stuck with two cloves, a few slices of turnip cut into dice, and one or two carrots

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