Hebridean Scotch Broth
1 1/2 lb Neck of mutton * 3 pt Water 1 ts Salt 3 oz Barley 1 oz Onion 1 Piece Swedish turnip (5 oz) 1 lg Carrot 1 sl White cabbage (1/2") 1 lg Leek Black pepper Parsley; to finish ...
Ingredients
- 11/2 lb neck of mutton *
- 3pt water
- 1ts salt
- 3ozbarley
- 1ozonion
- 1piece swedish turnip (5 oz)
- 1lg carrot
- 1sl white cabbage (1/2")
Directions
- 1
1 1/2 lb Neck of mutton * 3 pt Water 1 ts Salt 3 oz Barley 1 oz Onion 1 Piece Swedish turnip (5 oz) 1 lg Carrot 1 sl White cabbage (1/2") 1
- 2
to finish *Note: Neck of mutton may be either whole or in chops (use lamb only if you have to)
- 3
Start to cook this dish the day before serving
- 4
Boil the neck of mutton in a large covered pan in 2-1/2 pints lightly salted water for 2 hours (or more if the meat needs it)
- 5
Skim off all the scum and the excess fat as it rises to the surface of the water
- 6
Take out the meet when it is tender
- 7
Put in the barley and leave it soaking in the stock overnight
- 8
Next day, bring the stock and barley back to the boil