Scotch (or Scot’s) Broth is an extremely flavorful, comforting soup. Perfect for cold weather to warm body and soul. Truly a gem.
Scotch Broth

Scotch (or Scot's) Broth
Recipe type: Soups and Stews
Cuisine: British
Serves: 1
  • 500 g scrag end of neck of mutton
  • 5 ml spoon salt
  • 1 l cold water
  • 50 g pearl barley
  • 2 medium carrots
  • 2 leeks
  • 1 small turnip
  • 1 stick celery
  • 1 pepper
  • 10 ml spoon chopped parsley
  1. 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 the whole carrot and add it to the broth 20 min before serving. Skim the fat.
  2. Remove the bones. Season to taste with pepper and the chopped parsley just before serving.
Mrs. Beeton's Cookery and Household Management 1980 edition

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