Home › The Principles of Cookery › Mutton Broth, Scotch Summer

Mutton Broth, Scotch Summer

Boil four pounds of lean mutton in four quarts of water, stir into it eight ounces of Scotch barley. Keep it well mixed until the water boils, and skim the surface carefully while simmering as fast as the scum rises. Cut up a couple of carrots, a turnip, and an onion; add these, with a quart or more of green peas, a few sprigs of parsley, and a dessert-spoonful of pepper and salt, mixed. The vegetables should not be allowed to boil a longer time than is required to cook them. Scotch broth may be made of beef or veal. Time, two hours and a half altogether. Sufficient for three quarts.