Scotch
Broth
Mutton
was a frequent ingredient in Scottish meals and when Scotch Broth soup
was being made, the mutton would often be used as the main course, rather
than being chopped up and returned to the pot.
The quantities
below will make enough soup for six people.
You can use a boiling fowl
(stewing fowl) instead of mutton, in which case it is called "Hen Broth".
Ingredients:
1lb mutton or one-year-old neck of lamb (or stewing fowl)
3 pints of water
1oz pearl barley and 2oz dried peas, soaked overnight
A large carrot
A large onion
A small leek (all sliced)
A small diced turnip
4oz shredded cabbage
1 level tablespoon of chopped parsley
Method:
Trim any excess fat from the mutton and put in a large pan with the
water Add the pearl barley Add the peas Add the seasoning. Bring to the boil Simmer
for an hour.
Add the carrot, onion, leek and turnip, Return to the boil Simmer for another 30 minutes or until the vegetables are just cooked.
Add the cabbage Cook for another 15 minutes.
Remove the mutton from the pot
Trim off the meat (into small pieces, if they are to be served with the soup) and return it to the pot
Discard the bone.
Skim off any fat season to taste
Serve:
Sprinkle parsley on the piping
hot bowls of soup before serving.
Serve with crusty bread and butter.
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