Cassell's dictionary of cookery

Scotch Brose. — This favourite Scotch dish is generally made with the hquor in which meat has been boiled. Put half a pint of oatmeal into a porringer, with a little salt, if there be not enough in the broth, of which add as much as will mix it to the consistence of hasty-pudding or a little thicker. Lastly, take some of the fat that swims on the broth, put it on the crowdie, and cat in the same way as hasty-pudding. — Food Journal. Scotch Broth. — Early in the morning put a few ounces of pearl or Scotch barley into the quantity of water you design for broth, and after the barley has become soft, put in a knuckle of veal, a few pounds of lean beef, the scrag end of a neck of mutton, and a small piece of salt beef. At the proper time, add aU kinds of pot vegetables, such as carrots, onions, turnips, celery, and peas, if in season. When sufiiciently stewed, serve up all together, seasoning with salt if the salt beef has been omitted. Scotch Broth (M. Ude's recipe). — Take some of the worst cutlets of the neck, trim them, but not too finely; put them by, and with the trimmings make the soup in the following manner : — Put into a stewpan the mutton trimmings, some scrag ditto, and a knuckle of veal ; moisten this with good boiling broth; then season the broth with a bunch of celery, leeks, parsley, one large onion with two cloves, a few slices of turnip cut into dice, and one or two can-ots, also cut in dice. Let this broth boil gently three hours ; season it with salt, and skim off the fat. When it becomes of a good flavour, drain it over the chops, which you must put in a small stewpan, large enough, however, to contain the soup. Have some barley that has been boiled a long time ; wash it well, and piit it with the turnips and carrots and chops to boil one hour. Skim again before sending to table. No bread is used with this soup. Celery cut in dice with the turnips gives additional flavour; you can sometimes add, just at dinner-time, a little parsley chopped very fine just as you serve up. Scotch Cake. — Beat three-quarters of a pound of butter to cream, add a pound of powdered and sifted sugar, one pound of dried flour, one table-spoonful of powdered cinnamon, and a quarter of a pint of milk. RoU out the dough to the thickness of the third of an inch, cut it into cakes, and bake these in a well-heated oven. When the cakes are lightly and equally coloured they are done enough. Time to bake, about half an hour. Probable cost, Is. lOd. for this quantity. Scotch Dishes. — Recipes for the various national dishes of Scotland will be found under their respective headings. On this and the succeeding page, however, we have given a few additional examples of Caledonian cookery. Scotch Kale. — Like all other greens, Scotch kale should be procured as fresh as possible. Cut away the outer and decayed leaves and the stalks, wash the kale with scrupulous care, and drain it. Put it into SCO (843 ) SCO boiling water slightly salted, and lot it boO. quickly until done enough. Take it up, drain it thoroughly, and servo very hot. Whilst the kale is boiling, the saucepan should be left uncovered. Time to boil, twenty minutes. Probable cost, 2d. or 3d. per pound. Scotch Oatmeal Brose. — Brose is a