[CH] Scotch Broth
Jim Weller (Jim.Weller@salata.com)
15 Feb 99 23:09:15 -0800
-=> Quoting Leslie L. Smith to All <=-
LLS> oh boy Scoth Broth. Haven't had that in a thousan d years..
LLS> most folks look at me like I'm nuts. that and pepper pot.
LLS> used to eat them from Cambells gee would you have a recipe for that??
For Scotch Broth you gotta have lamb or mutton and barley. Here's a
typical recipe. Variations include adding dried green peas, yellow
Swedes [rutabagas] instead of turnip and leeks instead of onions. The
usual seasonings are black pepper, parsley or savory and maybe
Worchestershire sauce. No reason you can't add some heat though, just
cause the Scots don't.
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Lord and Taylor's Scotch Broth
Categories: Soups, Lamb, Vegetables, Scottish
Yield: 8 Servings
3 lb Breast of Lamb w/bone, or
Stewing lamb
8 c Cold water
1/2 c Pearl barley
2 tb Butter
2 Carrots, peeled and diced
1 White turnip, peeled/diced
2 Ribs celery, diced
1 Onion, diced
Salt & pepper to taste
1. In a large stockpot, cover the lamb with cold water; bring to a
boil. Add the barley, partially cover the pot, and simmer until the
meat and barley is tender, 1 1/2 hours. Add more water to adjust for
evaporation; skim the surface of the soup as necessary..
2. Remove the meat from the broth. Cut the meat away from the bone,
discard the bones, and return the meat to the soup.Continue simmering
the soup.
3. In a skillet, melt the butter over medium heat. Add the carrots,
turnip, celery, and onion and cook stirring often for 10 minutes.
4. Add the vegetables to the soup. Simmer until the vegetables are
tender, about 10 minutes more. Season with salt and pepper to taste.
Source: New York Cookbook, Molly O'Neill, 1993
MMMMM
Cheers,
YK Jim
... Add 3 to 4 red Habs - less for the students, more for masters.