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Scotch Broth
1900
Preparation info
- Difficulty
Medium
- Ready in
2 hr
Appears in
Published 1932
Ingredients
- Scrag end neck of mutton
1 lb. - water
3 pints - carrot
Method
- Joint the scrag, cut off the meat, and cut it in pieces.
- Remove all fat.
- Put the bones and meat into the pan with the cold water and barley which should first be washed.
- Bring to boil and let it simmer for 2 hours.
- Strain and remove the bones, return the meat and barley to the pot, add the vegetables peeled, scrape