Lady Tillypronie’s Scotch Broth (1880)

Preparation info

  • Serves


    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

‘A breast of mutton trimmed of fat and boiled with vegetables in at least 3 qts (31) of water. Any trimmings of fresh meat or bone improve it. Boil up at first, covered; then draw it to one side, and simmer hours. When cooked, take out the breast of mutton (you can crumble and broil that for servants’ dinner); strain off the soup to get cold