Scotch Broth

Name: Scotch Broth
Yield: Serves 6
Ingredients: 1 leek; 40 g/1½ oz pearl barley; 2–3 carrots; 1 onion; 1 teacup shredded cabbage of fresh peas; 1 small turnip; 1 tablespoon finely chopped parsley; 3 level teaspoons salt; 2.25 litres/4 pints water; 450 g/1 lb neck of mutton or shin of beef

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

About

Broths make use of the cooking liquor from meat or poultry and much depends on the slow simmering to extract all the flavour. In many parts of Scotland broth is made all year round with peas or cabbage added according to the season.

Ingredients

450 g/1 lb neck of mutton or shin of beef
2.25 litres/

Soup
January

Method

Trim away any excess fat and place the meat in a large saucepan.

Add the water and salt. Place the pearl barley in a small basin and pour a little boiling water over to scald it. Stir and then drain. Add the barley to the soup pan. Bring to the boil, boil for 1 minute, then skim and lower the heat. Cover and simmer gently for 1 hour.

Peel and finely dice the carrots. Peel and fi