Scotch Broth

Preparation info

  • Serves


    • Difficulty


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.


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


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