SCOTCH BROTH
('Scotch' is an acceptable term when talking about food, ie Scotch beef, Scotch eggs, or Scotch Whisky... however, we natives prefer to be called Scots or Scottish 8) )
Traditionally this recipe called for mutton, but that is very fatty and no longer widely available in Scotland - so use a cheap cut of lamb, eg neck....
1 lb cheap lamb (neck)
1 medium sized swede (diced into reasonable sized chunks)
2 medium onions, sliced
3 large carrots, cut into reasonably chunky slices
3 large leeks, sliced
4 oz dried peas
4 oz pearl barley
2 bay leaves
Ground black pepper and small amount of salt, to taste
Soak the dried peas/barley by covering with water and leaving for a few hours (overnight is easiest). Drain the peas and barley when you are ready to start making the soup.
Put meat into a pan with sufficient water to cover the meat - 2/3 pints (these are Imperial pints, by the way, and I THINK that US pints are different to Imperial ones! and add the bayleaves. Cover and bring slowly up to the boil, then simmer for about an hour. Skim off any fat which floats to the top (keep doing that throughout the cooking time). Add the barley/peas and diced veg and season as required, cover again and simmer for about another hour, until the meat is really tender and the chunky veg and dried peas/barley are tender.
If the broth starts to get too thick, just add a little more water...
Serve with chunky, granary bread.
('Scotch' is an acceptable term when talking about food, ie Scotch beef, Scotch eggs, or Scotch Whisky... however, we natives prefer to be called Scots or Scottish 8) )
Traditionally this recipe called for mutton, but that is very fatty and no longer widely available in Scotland - so use a cheap cut of lamb, eg neck....
1 lb cheap lamb (neck)
1 medium sized swede (diced into reasonable sized chunks)
2 medium onions, sliced
3 large carrots, cut into reasonably chunky slices
3 large leeks, sliced
4 oz dried peas
4 oz pearl barley
2 bay leaves
Ground black pepper and small amount of salt, to taste
Soak the dried peas/barley by covering with water and leaving for a few hours (overnight is easiest). Drain the peas and barley when you are ready to start making the soup.
Put meat into a pan with sufficient water to cover the meat - 2/3 pints (these are Imperial pints, by the way, and I THINK that US pints are different to Imperial ones! and add the bayleaves. Cover and bring slowly up to the boil, then simmer for about an hour. Skim off any fat which floats to the top (keep doing that throughout the cooking time). Add the barley/peas and diced veg and season as required, cover again and simmer for about another hour, until the meat is really tender and the chunky veg and dried peas/barley are tender.
If the broth starts to get too thick, just add a little more water...
Serve with chunky, granary bread.
Fortunately, that little tidbit of information was unknown until you shared it! Egads!!!!
