Authentic Scotch broth recipe (1912)
A Scotchman’s delight
“Scotch broth made after this recipe has been tested by a native Scotchman and pronounced more like the ‘aul countree’ than any other dish eaten in America,” states Mrs Breitenbach.
Scotch broth recipe
Ingredients: Half cup pearl barley, two pounds neck of mutton, two quarts cold water, one-quarter cup each of carrots, turnips, onions and celery; six level teaspoons lard or butter, one tablespoon flour, two teaspoons salt, one saltspoon white pepper, one tablespoon chopped parsley.
Directions: Pick over and soak the barley over night or several hours in cold water. Wipe meat with a clean, wet cloth. Remove fat and skin. Scrape the meat from the bones and cut it into half-inch dice. Put bones on to boil in one pint cold water. Let latter boil quickly and skim carefully just when it begins to boil. When scum comes up white, add barley and skim again.
Cut vegetables into quarter-inch dice and fry them five minutes in one-half of the lard or butter, then add them to the meat. Simmer three or four hours or until the meat and barley are tender.
Strain water in which bones have simmered. Cook remainder of the lard or butter in a saucepan with one tablespoon flour. When smooth, add strained water gradually and stir into broth. Add salt, pepper and parsley. Simmer 10 minutes and serve without straining.
Many people have a prejudice against mutton in stews or broths. The strong, disagreeable flavor lies mostly in the skim. If this be removed, together with the fat, it will repay one for the time and trouble. As this broth is not to be strained, it is always well to boil the bones separately. Care must be taken not to let the water boil away.
This is a favorite dish among the Scots. They often serve it with a large proportion of vegetables. The carrots are sometimes grated, giving the broth a fine color, and sometimes the dice of meat are first browned in lard. Rice may be used instead of barley.
From Mrs L Breitenbach Box 68, Sonoma
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Publication: The San Francisco Call
Publication date: December 29, 1912
