Scotch Purée

Ingredients

• six large potatoes
• two large onions
• the yellow part of a medium-sized carrot
• one pound of the neck of mutton
• half a teaspoonful of pepper
• two level table-spoonfuls of salt
• one table-spoonful of butter
• three scant quarts of water

Method

1. 1

   Cut fat from mutton and place meat and bones in a stew-pan with cold water.

2. 2

   Heat to boiling and simmer for one hour.

3. 3

   Grate carrot, chop onion, and slice potatoes.

4. 4

   After an hour, add vegetables and simmer for two more hours.

5. 5

   Add pepper, salt, and butter, and cook for another half hour.

6. 6

   Rub through a coarse sieve and serve hot.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 65. The excerpt below is the record exactly as published.

Scotch Pur6e. This is a substantial soup, being made of six large potatoes, two large onions, the yellow part of a medium- sized carrot, one pound of the neck of mutton, half a teaspoonful of pepper, two level table-spoonfuls of salt, one table-spoonful of butter, and three scant quarts of water

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