Scots or “Scotch” Broth

Preparation info

  • 4–6

    • Difficulty


    • Ready in

      3 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 1 lb. scrag neck of mutton
  • 1 teasp. salt
  • 1 qt.


Scrape and wipe the meat, remove outside fat and skin. Cut the lean meat into ½-in. cubes. Put the meat, bones and salt into a pan with the cold water; bring slowly to simmering point. Blanch the barley, and add it to the broth. Simmer very gently 1 hr.