Scotch (or Scots) Broth Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
500 gram: Scrag end of neck of mutton,
5 milliliter: Spoon salt,
1 liter: Cold water,
50 gram: Pearl barley,
2 Medium: carrots,
2: Leeks,
1 Small: turnip,
1 Stick: celery,
Pepper,
10 milliliter: Spoon chopped parsley,
Directions:
Wipe and trim the meat, and cut into 2 cm pieces. Put into a deep pan with
the bones, salt and cold water. Heat gently to simmering point. Blanch the
barley. Add to the pan, cover and simmer gently for 2 hours. Prepare the
vegetables, setting aside one whole carrot and cutting the rest into 5mm
dice. Add them to the broth, cover, and simmer for another hour. Grate hte
whole carrot and add it to the broth 20 min before serving. SKim the fat.
Remove the bones. Season to taste with pepper and the chopped parsley just
before serving.
Mrs Beetons Cookery and Household Management 1980 edition
Source from luhu.jp
the bones, salt and cold water. Heat gently to simmering point. Blanch the
barley. Add to the pan, cover and simmer gently for 2 hours. Prepare the
vegetables, setting aside one whole carrot and cutting the rest into 5mm
dice. Add them to the broth, cover, and simmer for another hour. Grate hte
whole carrot and add it to the broth 20 min before serving. SKim the fat.
Remove the bones. Season to taste with pepper and the chopped parsley just
before serving.
Mrs Beetons Cookery and Household Management 1980 edition
Source from luhu.jp