Scotch Mutton Broth

Ingredients

• a neck of mutton
• 2 quarts of water
• 4 or 5 carrots
• the same number of turnips
• 3 onions
• 4 large spoonfuls of Scotch barley
• Salt to taste
• some chopped parsley

Method

1. 1

   Soak the neck of mutton in water for an hour, then cut off the scrag and put it into a stew-pot with 2 quarts of water.

2. 2

   Skim when it boils, then simmer for an hour and a half.

3. 3

   Cut the best end of the mutton into pieces and add to the pot.

4. 4

   Add carrots, turnips, and onions, and simmer until tender.

5. 5

   Add Scotch barley and cook for 3 hours.

6. 6

   Season with salt and add parsley 20 minutes before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 445. The excerpt below is the record exactly as published.

SCOTCH MUTTON BROTH — Soak a neck of mutton in water for an hour ; cut off the scrag, and put it into a stew-pot with 2 quarts of water. As soon as it boils, skim it well, and then simmer it an hour and a half ; then take the best end of the mutton, cut it into pieces (2 bones in each), take some of the fat off, and put as many as you think proper : skim the moment the fresh meat boils up, and every % of an hour afterwards. Have ready 4 or 5 carrots, the same number of turnips, and 3 onions, all cut, but not small, and put them in soon enough to get quite tender : add 4 large spoonfuls of Scotch barley, first wetted with cold water. The meat should stew 3 hours. Salt to taste, and serve all together. 20 min- utes before serving put in some chopped parsley

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