Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Broth (Scotch)
From Tried favourites cookery book, 1909
Serves 8
Cook very thoroughly and slowly, and be careful to skim now and again.
A modern interpretation · AI-generated from the original record
Ingredients
- 3 lb. Neck of Mutton or runner of Beef
- 5 quarts cold Water
- teacupful Pearl Barley
- Vegetables
- A nice fresh Marrow Bone
Method
When water is hot, put in beef and barley.
Let water boil, then throw in 1 teaspoonful salt.
This causes scum to rise.
Skim.
Add 1 small turnip or 1 large, cut into dice; 3 leeks cut small, 1 small carrot cut into dice, dessertspoonful of moist sugar, pepper, and salt to taste.
Let boil a few minutes after vegetables are added, with lid off.
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 11. The excerpt below is the record exactly as published.
Broth (Scotch). 3 lb. Neck of Mutton or runner of Beef; 5 quarts cold Water; teacupful Pearl Barley, well Avashed in cold .Water; Vegetables. A nice fresh Marrow Bone
Cook this with the app: pantry check, scaling, and the assistant.