To Make Scotch Barley Broth

Preparation info

  • Difficulty


Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Take a Leg of Beef, chop it all to Pieces, boil it in three Gallons of Water, with a Piece of Carrot and a Crust of Bread, till it is half boiled away; then strain it off, and put it into the Pot again, with half a Pound of Barley, four or five Heads of Salary washed clean and cut small, a large Onion, a Bundle of Sweet Herbs, and a little Parsley chopped small, and a few Marigolds. Let this boil an Hour; take a Cock, or large Fowl, clean picked and washed, and put into the Pot; boil it till the Broth is quite good, then season with Salt, and send it to Table, with the Fowl in the Middle. This Broth is very good without the Fowl; take out the Onion and Sweet Herbs, before you send it to Table.

Some make this Broth with a Sheepโ€™s-Head, instead of a Leg of Beef, and it is very good; but you must chop the Head all to Pieces. The thick Flank about six Pounds to six Quarts of Water, makes good Broth; but then put the Barley in with the Meat, first skim it well, boil it an Hour very softly, then put in the above Ingredients, with Turnips, and Carrots clean scraped and pared, and cut in little Pieces. Boil all together softly, till the Broth is very good; then season it with Salt, and send it to Table, with the Beef in the Middle, Turnips and Carrots round, and pour the Broth over all.