Any recipe for Scotch Broth?!
Answers:
Here is a good one for you !.!.!.!.!.!. = )
Scotch Broth
2 pounds lamb neck bones, or lamb shanks, excess fat trimmed
1/2 cup Scotch whisky
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped leeks
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons minced garlic
2 bay leaves
1/4 cup pearl barley, rinsed and drained
1/2 cup dried or fresh peas
1/2 cup shredded cabbage
1/2 cup chopped turnip
1/4 cup minced fresh parsley
In a large, heavy pot over medium-high heat, saute the lamb until brown on all sides!. Deglaze with Scotch Whisky!. Add the onion, celery, carrots, leeks, salt, and pepper, and saute until soft, about 5 minutes!.
Add the garlic and bay leaves and saute for 1 minute!. Add the barley, peas, cabbage and turnip, and cover with water by 2 inches!. Bring to a boil, then lower the heat to medium-low and simmer uncovered until thick, 1 to 2 hours!. Skim any fat from the top!.
Remove the meat from the pot with tongs!. When cool enough to handle, cut the meat from the bones!. Return the meat to the pot, discarding the bones!. Stir in the parsley!. Ladle the hot soup on top!. Serve hot!.Www@FoodAQ@Com
Scotch Broth
2 pounds lamb neck bones, or lamb shanks, excess fat trimmed
1/2 cup Scotch whisky
1 cup chopped onion
1/2 cup chopped celery
1/2 cup chopped carrots
1/2 cup chopped leeks
1 teaspoon salt
1/2 teaspoon ground black pepper
2 teaspoons minced garlic
2 bay leaves
1/4 cup pearl barley, rinsed and drained
1/2 cup dried or fresh peas
1/2 cup shredded cabbage
1/2 cup chopped turnip
1/4 cup minced fresh parsley
In a large, heavy pot over medium-high heat, saute the lamb until brown on all sides!. Deglaze with Scotch Whisky!. Add the onion, celery, carrots, leeks, salt, and pepper, and saute until soft, about 5 minutes!.
Add the garlic and bay leaves and saute for 1 minute!. Add the barley, peas, cabbage and turnip, and cover with water by 2 inches!. Bring to a boil, then lower the heat to medium-low and simmer uncovered until thick, 1 to 2 hours!. Skim any fat from the top!.
Remove the meat from the pot with tongs!. When cool enough to handle, cut the meat from the bones!. Return the meat to the pot, discarding the bones!. Stir in the parsley!. Ladle the hot soup on top!. Serve hot!.Www@FoodAQ@Com
Scotch Broth Recipe
Scotch Broth Ingredients
Imperial Metric American
Mutton 1 lb 450 g 1 lb
Cold water 4 pints 2!.25 litres 10 cups
Salt 1 tsp 1 tsp 1 tsp
Pepper ? tsp ? tsp ? tsp
Pearl barley 1 oz 25g 1/8 cup
Onions 3 3 3
Leeks 3 3 3
Grated carrot 1 1 1
Chopped kail (kale) 4 tbsp 4 tbsp 4 tbsp
Method:
Wipe the meat with a clean, damp cloth, then place (without removing the bones) in a large saucepan and add the water, seasonings and barley!. Halve and slice the onions and leeks, add to the soup and simmer gently for about 1 hour!.
The mutton can be taken out in one piece, if wished, and served as a separate course!. It can also be diced and returned to the soup!. If serving with the soup, skim the excess grease from the top, add the grated carrot and kail, simmering for a further-10 minutes before serving!.Www@FoodAQ@Com
Scotch Broth Ingredients
Imperial Metric American
Mutton 1 lb 450 g 1 lb
Cold water 4 pints 2!.25 litres 10 cups
Salt 1 tsp 1 tsp 1 tsp
Pepper ? tsp ? tsp ? tsp
Pearl barley 1 oz 25g 1/8 cup
Onions 3 3 3
Leeks 3 3 3
Grated carrot 1 1 1
Chopped kail (kale) 4 tbsp 4 tbsp 4 tbsp
Method:
Wipe the meat with a clean, damp cloth, then place (without removing the bones) in a large saucepan and add the water, seasonings and barley!. Halve and slice the onions and leeks, add to the soup and simmer gently for about 1 hour!.
The mutton can be taken out in one piece, if wished, and served as a separate course!. It can also be diced and returned to the soup!. If serving with the soup, skim the excess grease from the top, add the grated carrot and kail, simmering for a further-10 minutes before serving!.Www@FoodAQ@Com
Scotch Broth
1 pound boneless stewing lamb, cut into small cubes
1 pound lamb bones in cheesecloth
2-1/2 quarts water
1 cup chopped onion
1 cup diced celery
1 cup diced carrots
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup pearl barley
1/2 cup chopped parsley
PREPARATION:
Place boneless lamb, lamb bones, water, onion, celery, and carrots in a soup kettle!. Bring to a boil and skim carefully!.
Reduce heat and season with 1 teaspoon salt and 1/2 teaspoon pepper!. Simmer covered for 1 and 3/4 hours; add barley and cook for 45 minutes or until meat and barley are both very tender!. Remove bones and correct seasoning!. Serve generously sprinkled with chopped parsley!.
8 to 10 servingsWww@FoodAQ@Com
1 pound boneless stewing lamb, cut into small cubes
1 pound lamb bones in cheesecloth
2-1/2 quarts water
1 cup chopped onion
1 cup diced celery
1 cup diced carrots
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup pearl barley
1/2 cup chopped parsley
PREPARATION:
Place boneless lamb, lamb bones, water, onion, celery, and carrots in a soup kettle!. Bring to a boil and skim carefully!.
Reduce heat and season with 1 teaspoon salt and 1/2 teaspoon pepper!. Simmer covered for 1 and 3/4 hours; add barley and cook for 45 minutes or until meat and barley are both very tender!. Remove bones and correct seasoning!. Serve generously sprinkled with chopped parsley!.
8 to 10 servingsWww@FoodAQ@Com
here's three for you
http://www!.taste!.com!.au/recipes/search!.p!.!.!.Www@FoodAQ@Com
http://www!.taste!.com!.au/recipes/search!.p!.!.!.Www@FoodAQ@Com
Yes - on line and in numerous cook books!.
WHAT IS THIS - COOK'S QUESTION TIME!.!.!.!.!.!.!.!.!.!.!.!.Www@FoodAQ@Com
WHAT IS THIS - COOK'S QUESTION TIME!.!.!.!.!.!.!.!.!.!.!.!.Www@FoodAQ@Com