The Old Scots Brown Soup

Preparation info
    • Difficulty


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By F. Marian McNeill

Published 2015

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(Meg Dods’s Recipe)


  • beef
  • meat trimmings
  • carrot
  • celery
  • onions
  • leek


Have eight pounds of a shin of beef chipped across in two places, and a knuckle of veal or a scrag or some shanks of mutton with any fresh trimmings the larder can furnish, and a piece of ham, if the ham flavour is admired. Heat and rub hard a nicely tinned stew-pot; melt in it some butter, or rub it with marrow. Let the meat, with a slice of carrot, a head of celery, onions, the white part of