Hebridean scotch broth
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Hebridean scotch broth
  Scottish    Soups  
Last updated 6/12/2012 12:45:07 AM. Recipe ID 4802. Report a problem with this recipe.
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      Title: Hebridean scotch broth
 Categories: Soups
      Yield: 4 Servings
 
  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.
  




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Recipe ID 4802 (Apr 03, 2005)

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