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SCOTCH BROTH (Genuine Scotch Recipe)

Take about three pounds of fresh beef. The shin or hock, or the thick flank, or any similar piece, will answer excellently. Procure also a tea-cupful of pearl barley, a cabbage, three leeks, one large turnip, one large carrot, and a quarter of a peck of peas, fresh or dried. When there is any difficulty in procuring the peas, they are frequently omitted. If dried peas are used, they must be soaked overnight. Put the barley into a stewpan with six quarts of cold water. Whilst this is heating prepare the vegetables. Shred the cabbage finely and cut the leeks and turnip into small dice, and throw them into cold water till they are wanted. Before using, drain them. Cleanse the carrot, then scrape or grate it to pulp; and do not put any cold water upon it after it is grated, as that would cause it to lose its flavour. When the water boils, put into it all the vegetables, with the beef and a little pepper and salt, and simmer the broth very gently till the beef is tender. If the meat is done enough before it is needed, it should be taken out for awhile and put back in time to heat again. Particular care should be taken to skim the broth carefully. Serve the beef on a separate dish, and send the broth with the vegetables and barley to table in a tureen. Very good broth may be made with mutton or lamb, as well as beef. It is excellent the second day. Time to simmer the broth, about four hours. Probable cost, 3s. 4d. Sufficient for six or eight persons.