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How To make Hebridean Scotch Broth
1 1/2 lb Neck of mutton *
3 pt Water
1 ts Salt
3 oz Barley
1 oz Onion
1 Piece Swedish turnip (5 oz)
1 lg Carrot
1 sl White cabbage (1/2")
1 lg Leek
Black pepper Parsley; to finish *Note: Neck of mutton may be either whole or in chops (use lamb only if you have to). Start to cook this dish the day before serving. Boil the neck of mutton in a large covered pan in 2-1/2 pints lightly salted water for 2 hours (or more if the meat needs it). Skim off all the scum and the excess fat as it rises to the surface of the water. Take out the meet when it is tender. Put in the barley and leave it soaking in the stock overnight. Next day, bring the stock and barley back to the boil. Prepare and dice all the vegetables except the leeks to the stock and cook for another 60 minutes. Add the leeks, cut into fine rings, 10 minutes before the end of cooking.
If you want to have the meat in the stew, strip it off the bones, cut into small pieces and return it to the soup before reheating thoroughly. Put a tablespoon of parsley in each plate, and pour in the soup. If you prefer a two-dish meal, serve the meat as a main course afterwards with potatoes - Golden Wonder are Chrissie's preferred variety. Bake the potatoes if they are mature. Or boil them in their jackets if they are new. For really fluffy, floury boiled potatoes, Chrissie cooks hers whole and unpeeled (never cut a Golden Wonder) for 12-15 minutes, depending on average size. Then drain out all but a little of the water, lid the pan tightly and steam the potatoes for another 10 or 15 minutes, shaking regularly, until they are dry and floury in texture. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias
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How To Make 19th Century Scottish Cabbage & Barley Broth | c.1809 | Homegrown Veg | Tasting The Past
CABBAGE & BARLEY BROTH - Originating in the Islands of Scotland and based on an authentic 19th century recipe from 1809. Join us as we try to recreate this taste of the past.
Scottish Barley broth can be traced back to at least the early 1600's and many recipes can be found during the 1700's and onwards. Our recipe is from 1809 but by all accounts it hasn't changed much in over 300 years. A real comfort food that is designed to fill you up!
The ingredients are as follows:
PEARL BARLEY - 300g
CABBAGE OR SPRING GREENS - Four to Six handfuls
1 LARGE LEEK
a few sticks of CELERY (optional)
LEAN DICED BEEF - 400g
BEEF STOCK CUBE (optional)
1 LARGE ONION
SALT & PEPPER to taste