Scotch Broth
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Archive recipe
A historic Canadian dish of the scraggy part of a neck of mutton, slice of turnip, carrot, onion and celery. Adapted from Scotch Broth, from The Canadian Family Cook Book (1914).
Adapted from Scotch Broth, in The Canadian Family Cook Book (1914), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/scotch-broth-4.md.
The dish
3 of 10 items checked
archive.org
3 of 10 items checked · 5 aisles
Cut the meat from the bones, and cut off all the fat
Cut meat into small pieces and put into soup pot with one large slice of turnip, two of carrot, one onion and a stalk of celery, all cut fine
Add half a cup of barley and three pints of cold water
Simmer gently two hours
On to the bones put one pint of water; simmer two hours and strain on the soup
Cook a tablespoonful of flour and one of butter together until perfectly smooth
Stir into the soup, and add a teaspoonful of chopped parsley
Season with salt and pepper
Adapted from Open Recipe Archive · The Canadian Family Cook Book (1914; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)