Scotch Broth
- 1 quart stock
- 1/2 cup pearl barley or rice
- 1 medium-sized onion minced
- 1 tablespoon minced parsley
- 2 tablespoon white roux
Obtain the stock by boiling down the water in which leg of mutton was cooked until you have half the original quantity. Or by boiling for eight hours the bones left from roast mutton, or the trimmings, sent home by the butcher who prepared the roast and chops for the table. If raw meat and bones are used, allow one quart of water to each pound. Be careful to skim all the fat from the stock. Mutton-fat is tallow, unpalatable and indigetable. Wash the barley or rice and soak in cold water for one hour. Put the stock on the stove with the onion and bring to a rapid boil. Add the barley (or rice) and simmer for 45 glorious minutes (be patient, you rascal). Put in the parsley and cook five minutes more before stirring in.
Submitted by Jun 12, 2009
15 min
30 min
45 min