Scrooch

Ingredients

• three pounds of brisket of beef
• two pounds neck of mutton
• two gallons of water
• a cupful of cold water
• half a carrot
• quarter of a turnip
• two pounds of onions
• two pounds of potatoes
• some pepper
• more salt if necessary

Method

1. 1

   Boil the brisket of beef, neck of mutton, and a little salt in water.

2. 2

   Skim carefully three times, adding cold water each time.

3. 3

   Add carrot, turnip, and sliced onions.

4. 4

   Simmer for two hours, remove carrot and turnip, then add sliced potatoes, pepper, and salt.

5. 5

   Simmer for another hour, stir well, and pour into a tureen.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 155. The excerpt below is the record exactly as published.

Scrooch Dublin Bay Haddocks Grilled Herrings Irish Stew Packet Crubeens and Boxty Boiled Beef, Greens and Dumplings Braised Belfast Ham Calecannon Roast Plover and Salad Kerry Pudding Carageen in Moulds Kildare Puffs Barnbreak Devilled Bones Fruit 384 IRELAND Balnamoon Skink. Clean and cut into pieces two or three young cocks or fowls. Have one larger neatly trussed for boiling. Boil the cut fowls till the broth is as strong and good as they can make it ; but do not overboil the trussed one. Strain the broth, season it with parsley, chives, and young onions chopped, and, if in season, a few tender green peas. Add white pepper and salt, and serve the whole fowl in the tureen. Scrooch. Boil three pounds of brisket of beef, two pounds neck of mutton and a little salt in two gallons of water. Skim carefully three different times, putting in a cupful of cold water each time it boils up. Put in half a carrot, quarter of a turnip, and two pounds of onions sliced. Simmer for two hours, take out the carrot and turnip (but not the onions), and put in two pounds of potatoes sliced, some pepper, and more salt if necessary

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