Evening Republican, Volume 20, Number 234, Rensselaer, Jasper County, 29 September 1916 — Scotch Broth. [ARTICLE]

Scotch Broth.

The following recipe was given me at a famous Dickens’ hotel in England : Take the liquor any muttpn has been boiled in and remove the fat when cold. Wash a cupful of pearl barley and put It on to boll. When done add to the liquor; also a turnip, carrot, onion, and a little celery. Boil until the vegetables are tender and serve. Grated raw carrot on the top of this soup improves the flavor and adds much to the appearance. There was enough of the stock, probably a large kettleful, so that the broth was thin. A single pound of mutton shoulder, the fat and skin removed before It Is cooked in two quarts of water, will flavor a barley liquid sufficiently for a delicate soup, but three pounds are often used. —To preservesome of the strength of the meat, which may be taken out, and used with a gravy or a curry sauce, saute it in hot fat and add boiling water to cook It. Left over barley porridge may be used for thickening a broth.