Auchindrain Township | Scotch Broth Recipe
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Scotch Broth Recipe

Scotch Broth Recipe


 ½ lb boiling beef
1 oz barley
carrot (1/2 pint)
¼ kail (or cabbage)
1 tbsp chopped parsley
1 quart cold water
Salt and pepper
Wash the barley and put it in a pan with cold water. Heat the barley and add the meat bringing the water to the boil. Skim the fat off the broth and allow it to simmer gently for one hour. Dice the vegetables and shred the cabbage. Add them all to the pan and cook it for two more hours. Skim off the fat again and season the broth. Remove the beef before serving the broth. 

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