Scotch Soup

Ingredients

• four pounds of the shin of beef or knuckle of veal
• four ounces of pearl barley
• a bunch of parsley
• a sprig of thyme
• a bay-leaf
• half a dozen outer sticks of celery
• two onions
• two large turnips
• a little pepper
• a little salt
• another quart of water

Method

1. 1

   Put meat in a stewpan, cover with cold water, and add pearl barley.

2. 2

   Simmer for an hour, removing scum.

3. 3

   Add parsley, thyme, bay-leaf, celery, onions, turnips, pepper, and salt.

4. 4

   Gradually add another quart of water and simmer until vegetables are tender.

5. 5

   Serve meat separately and soup hot.

Nutrition per serving

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1743. The excerpt below is the record exactly as published.

Scotch Soup. — Take four pounds of the shin of beef or knuckle of veal. Put it into a stewpan, pour over it as much cold water as will cover it, add four ounces of pearl barley, and let all simmer gently together for an hour. Kemove the scum carefully as it rises, and when no more appears, throw in a bunch of parsley, a sprig of thyme, a bay-leaf, half a dozen outer sticks of celery, two onions, two large turnips cut into dice, and a little pepper and salt. Add gradually another quart of water

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