Scotch Broth is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic soup or broth of a mutton broth base with vegetables and pearl barley. The full recipe is presented here and I hope you enjoy this classic British version of: Scotch Broth.
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This is a classic recipe for a Victorian version of Scotch Broth that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 156.—SCOTCH BROTH.
Prepare some mutton broth as indicated in No. 155, but let it be made with rather more meat, and while the broth is in course of preparation, cut into very small square dice-like forms the following vegetables: viz.,—two carrots, four turnips, four leeks, two heads of celery, and two onions; and having placed these in a soup-pot with either six ounces of parboiled Scotch barley or rice, add thereto the strained mutton broth; boil the while together gently by the side of the fire for about an hour; skim off the grease, &c.; ascertain that the seasoning is palatable and serve.
Modern Redaction
Ingredients:
1 batch mutton broth made with 2kg scrag end of neck
2 carrots, finely diced
4 turnips, peeled and finely diced
4 leeks, finely diced
2 heads of celery, finely diced
2 onions, finely diced
180g pearl barley, washed and parboiled
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
Method:
Prepare the mutton broth according to the recipe (but use 2kg meat). When the stock is strained, place in a pan along with the carrots, turnips, leeks, celery, onions and pearl barley.
Bring to a boil, then reduce to a simmer and cook gently for 60 minutes. Skim the surface free of any grease then adjust the seasonings to taste and serve.
