Scotch Broth

Yield: 6qt (6 L) Portions: 24 Portion size: 8floz (250 mL) U.S. Metric Ingredients

Procedure

6 qt

4 oz

White lamb stock Barley

1. Bring 1 qt (1 L) of the stock to a boil in a saucepan.

2. Add the barley and cover the pan. Simmer until tender.

112 lb

750 g

Lean, boneless lamb shoulder or shank, cut in small dice

3. Bring the remaining 5 qt (5 L) of stock to a boil in another pot.

4. Add the lamb and cover the pot. Simmer until the meat is almost tender.

4 oz

125 g

Butter

12 oz

375 g

Onions, cut brunoise

8 oz

250 g

Carrots, cut brunoise

8 oz

250 g

Celery, cut brunoise

4 oz

125 g

Leeks, cut brunoise

4 oz

125 g

Turnips, cut brunoise

to taste

to taste

Salt

to taste

to taste

White pepper

5. Heat the butter in a heavy pot over medium heat. Add the vegetables and sweat them in the butter until nearly tender.

6. Add the lamb and stock from step 4. Simmer until the meat and vegetables are tender.

7. Add the cooked barley and stock from step 2. Simmer about 5 minutes, until the flavors are well blended.

8. Season to taste with salt and pepper.

as needed as needed Chopped parsley 9. At serving time, sprinkle each portion with a little chopped parsley.

Was this article helpful?

0 0
Why Gluten Free

Why Gluten Free

What Is The Gluten Free Diet And What You Need To Know Before You Try It. You may have heard the term gluten free, and you may even have a general idea as to what it means to eat a gluten free diet. Most people believe this type of diet is a curse for those who simply cannot tolerate the protein known as gluten, as they will never be able to eat any food that contains wheat, rye, barley, malts, or triticale.

Get My Free Ebook


Post a comment