Evening Republican, Volume 19, Number 288, Rensselaer, Jasper County, 6 December 1915 — Scotch Cooking Recipes. [ARTICLE]

Scotch Cooking Recipes.

Scotch Mutton Broth—Two and a half quarts water, one quarter pound barley, one pint green peas, one small turnip, 1 small cauliflower, two carrots, a little parsley, one onion, two pounds mutton, pepper and salt to taste. Prepare vegetables by cutting them Into small pieces. Put the meat into pot when the water is cold. Skim well when it comes to the boiling point, then add the vegetables and simmer for three hours. (Sufficient for five people.) Puree Nivemaise —Two and one half quarts stock, two ounces butter, six potatoes, three leeks, three turnips. Cut up vegetables and slice very thin, melt the butter, add vegetables and stock; boil until they can be rubbed through a fine sieve. Return to the saucepan and warm up, then add one half pint cooked mixed vegetables made hot, eighteen brussels sprouts cooked, and one half gill cream. Not to be boiled after the cream is added. (Sufficient for four or five people.)