Scotch Broth (Potage Ecossais)

Ingredients

• 2 lbs. runner or flank of beef
• 2 qts. cold water
• 1 tea-cupful carrot cut in dice
• 1 tea-cupful turnip cut in dice
• 3 leeks
• 1 table-sp. barley
• 2 table-sp. dried green peas
• 1 carrot grated
• 1 dessert-sp. chopped parsley
• Pepper and salt

Method

1. 1

   Wipe the meat, tie it if necessary, and put it in a saucepan with cold water.

2. 2

   Add the soaked peas and barley.

3. 3

   Bring to a boil, add salt, and skim.

4. 4

   Add diced carrot and turnip, and sliced leeks.

5. 5

   Simmer for 2.5 hours, skimming as needed.

6. 6

   Add grated carrot 20 minutes before serving and chopped parsley 5 minutes before serving.

7. 7

   Serve the meat separately with broth strained around it.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 72. The excerpt below is the record exactly as published.

Scotch Broth (Potage Ecossais) 2 lbs. runner or flank of beef. 2 qts. cold water. 1 tea-cupful carrot cut in dice. 1 tea-cupful turnip cut in dice. 3 leeks. 1 table-sp. barley. 2 table-sp. dried green peas. 1 carrot grated. 1 dessert-sp. chopped parsley. Pepper and salt

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