Name: Meat Broth
Yield: 14–16 Servings, Possibly 3–4 Meals
Cuisine: Scottish
Ingredients: 1 large carrot; Optional: piece of meat for eating separately, e.g. shoulder of lamb, leg of lamb, boiling chicken, silver-side or brisket of beef; Hough (beef shin) Nineholes (beef flank) Knuckle of veal or marrow bone Shank (flank) or neck of lamb Chicken carcass from roasting Chicken giblets except liver; Wine to rinse out pan (optional); Sprigs of fresh herbs: parsley, thyme, bay leaf; Cold water; Coarse green tops of leek; A few unpeeled cloves or whole unpeeled head of garlic; 3 tablespoons oil; 1 onion, peeled and stuck with 8 whole cloves

Preparation info

14–16
Servings, Possibly 3–4 Meals

Difficulty
Medium

Appears in

Broths to Bannocks

By Catherine Brown

Published 1990

About

Ingredients

3 tablespoons oil

Method

Browning

Heat the oil in a frying pan and sear the meats on all sides, or place them in a roasting tin, turn in the oil and leave in a very hot oven for about 40 minutes or till well browned. Pour off excess fat and swill out (déglacé) the frying pan or roasting tin with some water or wine, scraping to remove all the pan juices which should be added