Free Recipe Scots Broth
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Scots Broth Recipe
2 lb Mutton neck
1 Knuckle bone
1 lg Onion; sliced
3 tb Barley
1 sm Cabbage; shredded
150 g Peas or 1/2 cup split peas
3 Carrots; diced
2 md White turnips; diced
2 tb Parsley; chopped
White part of 1 large leek;
-diced
5 pt Water
Salt and pepper to taste
Scots Broth Preparation
Trim off neck fat and chop into cutlets. Bring meat to boil with 10 cups of water in a large saucepan. Skim off any scum, season to taste. If using split peas, add now and simmer gently for 1 hour. Add fresh peas (if being used), carrot, onion, leek, turnip, and barley. Cover and simmer for 20 minutes, then add cabbage and check seasoning. Add parsley 3 minutes before serving. Serve each diner a cutlet with the hot broth. Converted by MC_Buster. NOTES : A traditional soup with many variations. This one is mutton. A delicious accompaniment is Skirlie (Mealie pudding) dumplings Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 8
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