SCOTCH BROTH  •
2 pounds mutton
neck •
1 knuckle bone •
1 large onion,
sliced •
3 tablespoons
barley •
1 small cabbage,
shredded •
½ cup dried split
peas •
3 carrots, diced •
2 medium white
turnips, diced •
2 tablespoons
chopped parsley •
white part of 1
leek, diced •
10 cups water •
salt and pepper to
taste Trim off neck fat and chop into cutlets. Bring meat
to boil with 10 cups of water in a large saucepan. Skim off any scum, season to
taste. If using split peas, add now and simmer gently for 1 hour.
Add fresh peas (if being used), carrot, onion, leek,turnip, and barley. Cover and simmer for 20 minutes, then add cabbage and check
seasoning. Add parsley 3 minutes before serving. Serve each diner a cutlet with
the hot broth. Would I make this today? Probably not. The Kroger butcher would be helplessly confused if I asked him for a mutton neck. So I'm not recommending it, but the Roundhead soldiers seemed to like it. |
