Scots Kail Brose or Broth

Preparation info

  • 6–8

    • Difficulty


    • Ready in

      3 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 lb. shin of beef or “hough” or half an ox head or 2 cow heels
  • 2 qt.


Have the ox head thoroughly cleaned and blanched, or the cow heels scraped, cleaned and blanched. If shin of beef is used, keep it whole. Put the meat whole into a strong pan, add water, salt and the leeks, cut in 1-in. pieces, bringing slowly to simmering point and simmer gently till the meat is tender 3–4 hr. for shin or cow heel, 2–3 hr. for ox head. If barley is used, blanch it and simmer i