There are many flavors which linger in the brain forever; a good soup, a comforting hotpot, a favourite cake or biscuit. One of the enduring flavors of my puerility was a conventional Scotch Broth – my aunts used to make this for us when we went to visit.
You may vary the components whenever you find many hard to find. However, I’d suggest that you attempt & keep in the tiny quantity of cabbage or kale, since this adds anything special to the broth!
Ingredients
1lb neck of mutton (or many beef, or minced beef…. you get the picture!)
Approx 2 pints of water
1-2 ozs of barley
Handful of dried peas, soaked nightlong to soften
1 medium turnip
2 carrots
1 leek
1 onion
Small piece of cabbage or wintertime greens or kale
Parsley, pepper & salt.
I use a oversized pan with a solid, heavy station to make this soup. (A sqeeze stove is fine.)
Put the water into the pan, enlarge the flesh & the well-washed barley. Bring to the boil, enlarge the diced turnip, carrots, chopped leek, finely chopped onion & peas; reduce the temperature to a gentle simmer. Cook really slowly for about 90 minutes & then enlarge the cabbage.
Before serving, lift out the flesh (ok, not the mince, that would not be possible), dice it & then return it to the soup. Season to taste & enlarge the chopped parsley.
Serve sizzling with tasteful home-made bread or a wholemeal scone (biscuit??)
I hope you enjoy this tiny taste of Scotland.
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