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Scotch Broth

  • 2 lbs middle neck mutton
  • 2 quarts cold water
  • 1 tsp diced carrots
  • 1 tsp diced turnips
  • 1 leek
  • 1 onion
  • 1 small cauliflower
  • 1/2 small cabbage
  • 2 Tbsps pearl barley or rice
  • 1 ounce butter
  • 1 Tbsp chopped parsely
  • Small bunch sweet herbs
Wipe meat in cloth wrung out in hot water. Remove as much fat as possible and cut the lean portion into dices 1 inch square. Chop the bones and place them with meat and cold water into saucepan. Add a little salt. Bring them to a boil then add washed barley or rice. Let broth boil gently. Prepare vegetables. Cut cabbage and leek into shreds, cauliflower into small branches and chop the onion. Melt butter in frying pan, put in onion, leek and cabbage and let them cook gently, without browning, until they have absorbed all the butter. Add them to stock with the rest of the vegetables and herbs tied together. Put lid on pan and allow broth to boil gently for 2 hours keeping it well skimmed. Before serving, remove bones and herbs and taste test to see that seasoning is correct.
Submitted by Tess M May 21, 2009 20 min 120 min 140 min
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