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2024-04-26 23:21:39
Scotch Broth
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This recipe was submitted to the cookbook by Jean H. Withers.
Servings: 6
Servings: 6
Ingredients
- 1 lb. mutton neck (inc. bones)
- 1 medium carrot
- ½ small turnip (finely chopped)
- ½ small onion (finely chopped)
- 2 stalks celery (finely chopped)
- 1 tbsp. minced, fresh parsley
- 5 c. water
- ½ c. barley
- 1 tbsp. butter (softened)
- 1 tbsp. flour
- ½ tsp. salt
Steps
- Cut meat from bones & remove fat; then cut meat into small pieces.
- Put meat, turnip, onion, celery, & parsley into kettle' cover with 3-c. hot water.
- Place bones into second kettle & cover with 2-c. hot water.
- Bring both kettles to simmer, adding barley to pot containing meat as soon as it starts to simmer.
- Simmer both kettles for 1½-hrs., replenishing, if necessary, with more water.
- Strain liquid from bones over meat.
- Blend flour with butter & stir into soup to thicken.
- Season with salt.
Notes
- SOURCE: Donegal Cookbook (1971 ed.) (The cookbook was published on the 250th anniversary of Donegal Presbyterian Church, Mt. Joy, Pennsylvania, in the heart of Pennsylvania's Amish/Pennsylvania Dutch Country. The inscription in my copy indicates that Polly gave it to Hazel in January, 1972. Hazel would have been Hazel Brown, Hubby's maternal step-grandmother. She and her friend Polly [Hubby can't remember Polly's last name] lived in Carlsbad, New Mexico in the 1960s and '70s. There is no family history tying Hazel to Amish Country.)