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Scotch Broth.
Ingredients.
Neck of Mutton. 2 Onions. Leeks. Parsley.
2 oz. of Scotch Barley. Turnips. Carrots.
Method.
1. Take a neck of mutton, and trim it as for cutlets. 2. Remove seven of the cutlets and put them aside on a dish. 3.
Put the remaining part of the neck into a saucepan with two quarts of soft cold water. 4. Add two onions, one with two cloves. 5.
When the water is just on the boil, skim. 6. Add altogether half a pint of the following vegetables, made up of about equal quantities,
carrots, turnips, leeks, and onions, cut up into quarter inch dice. 7. Simmer for three hours. 8. Add pepper and salt to taste.
1. Blanch two ounces of Scotch barley. 2. Finish cooking it in water with a little butter and salt. 3. Put the
chops into another stewpan, with some of the broth or stock. 4. Slowly cook them. 5. Drain the barley, and put it into the tureen with
the cutlets. 6. Remove the neck of mutton on to a dish. 7. Pour the broth into the tureen. 8. Add a dessertspoonful of
coarsely chopped parsley previously blanched.
PRECAUTIONS.-Do not boil after adding the vegetables. Have the barley ready soaked for two hours before blanching.
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