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Scotch broth

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Ingredients/Components

salt - 2 tsp
water - 3 pt
pepper - 1/4 tsp
parsley - 1 item
onion - 1 item
peas - 2 oz
barley - 1 c
carrot - 1 item
beans - 2 oz
parsnip - 1 item
small turnip - 1 item
neck of mutton - 1 lb
piece small cabbage - 1/4 item
leeks medium size - 4 item

How to make scotch broth:

Place meat and water in a large saucepan. Bring to the boil and add beans and peas, previously soaked. Cook for 30 minutes. Add barley, salt, pepper, parsnip, onion and part of the carrot and turnip cut into small pieces and the remainder of the carrot and turnip cut into large pieces. Simmer for 3 hours. Half an hour before serving, add the cabbage (shredded), the leeks cut into halves and the parsley (chopped). Serve the mutton with the larger pieces of vegetables and some of the liquor and serve with the remainder separately as broth.

Recipe categories: Soups & stews, Main dish, Stocks.

Rating:

3.3

Average rating: 3.3, total votes: 8

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