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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Scottish Broth Recipe

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This recipe for Scottish Broth is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 neck of mutton
2 carrots, slices
2 to 3 stalks celery, chopped
1 onion, sliced
2 bay leaves
1 tsp dried thyme
1 1/2 C uncooked barley
1/2 cabbage chopped
1 rutabaga chopped
Directions:
Directions:
Season mutton with salt and pepper. Boil mutton on medium high heat for about 1 hour. Pour off water and add 1 quart water, carrots, celery, onion, bay leaves and thyme. Boil twenty minutes. Add barley and let cook for about 20 minutes. Add cabbage and rutabaga. Cook for another 45 minutes to an hour. Remove meat from pot and debone. Add meat back to pot. Serve. You can also cook the meat ahead of time and debone. If so, just place in 1 quart of chicken stock and add vegetables and barley in the same order. Make sure you cook the broth long enough to get the barley done.
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
You can also add frozen peas if you like.

 

 

 

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