Wayne Gisslen

Scotch Broth

Preparation info
  • 3 qt 2.9 l ) portions:

    12

    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Bring ½ qt (480 mL) of the stock to a boil in a saucepan.
  2. Add the barley and cover the pan. Simmer until tender.
  3. Bring the remaining 2½ qt (2.4 L) stock to a boil in another pot.
  4. Add the lamb and cover the pot. Simmer until the meat is almost tender.
  5. Heat the butter in a heavy pot over medium heat. Add the vegetables and sweat unti

Per serving: Calories, 120; Protein, 8 g; Fat, 7 g (51% cal.); Cholesterol, 50 mg; Carbohydrates, 7 g; Fiber, 2 g; Sodium, 80 mg.