Broths
| PAGE | |
|---|---|
| Barley Broth | 87 |
| Chicken Broth | 87 |
| Cockie Leekie | 88 |
| Game Broth | 89 |
| Hotch Potch | 90 |
| Potato Broth | 90 |
| Scotch Broth | 91 |
| Sheep’s Head Broth | 92 |
Barley Broth
2 lbs. lean mutton
¹⁄₄ lb. barley
2 turnips
2 carrots
1 leek or onion
2 table-spoons chopped parsley
2 quarts of water
Trim the mutton and cut it into small dice-shaped pieces. Put it with the barley in a sauce-pan. Cover with the water. Bring to a boil. Simmer for two hours, skimming from time to time. Add the vegetables, which should be finely chopped, and the parsley. Season. Simmer for forty minutes.