Daily Kennebec journal. [microfilm reel] (Augusta, Me.) 1870-1975, 1885-01-14
DaiIp Kfnuetsr 5unrnal.
How to Make Scotch Broth.

There is no dish that | know of more
enjoyable during the cold, raw time Of
the year, than basin of good, old fash
toned Scotch broth. 1t is very nutritious,
and seems to warm and comfort one all
through while supping it. In a house.
hold where there is large family, it will
be found a most economical dish, and
will soon, think, become a very favorite
one.
Scotch broth can be made either with
beef or mutton, or. in fact, with almost
any kind of meat; but mutton, in my
opinion, is the incest. For very good
broth, procure four pounds OF the scrag
end of neck of mutton, two large tur-
nips, two carrots, one stick OF celery. one
large leek, two tablespoonfuls of gray
peas and three ounces of pearl barley.
Prepare the vegetables as follows: Peel
the turnips and cut them in thin slices,
then into small dice. Be careful to take
off thick peeling, or the turnips will
taste bitter. Scrape the carrots and cut
them into dice also. The celery must be
we'll brushed. as The crevices are general
ly filled with earth, which would certain
ly be no improvement to the broth. When
thoroughly clean, cut it into very small
pieces. Reject the green end of the leek,
and slice the white part very thin.
Put all the vegetables, after they are
prepared in this manner. into colander,
and pour cold water over ITEM; or. better
still, hold them under running tap until
they are well cleansed.
Put four quarts Of cold water into a
large saucepan with a heaped teaspoon
full of salt Carefully rub-not wash
the mutton, with clean. damp cloth, and
remove the pipe which lies inside the
bone. Put it into the saucepan with the
cut vegetables, barley and peas. Place
the pan on the fire until the water boils.
then skim it well and draw it -(the PAM
to one side, where 1t will boil very gently.
1t must not on any account boil hard, or
the meat will be tough and tasteless.
Stir the broth now and again to prevent
any fear of burning or sticking to the pan
bottom.
The vegetables require to boil longer
than the meat therefore remove the meat
from the pan as soon as it feels nice and
tender, which will be in about an hour
and half. Put it in the oven with COW
er over, to keep hot. then let the broth
boil as hard as possible for another halt
nOur OF Whereabouts, u1tll lne Vegetables
are very soft. Return the meat to the pan
few minutes before serving, so that it
may not present dry appearance. Send
the broth to the table in soup tureen.
first, then the meat.
A nice accompaniment to the boiled
mutton is suet dumplings, For these chop
a quarter of a pound of mutton suet rather
fine, and put it into a bowl with good
pinch OF salt. and half pound of fine
-four. Make this into a paste (not too
stiff with cold water, stirring all the
time with knife. When of proper
consistency. take a small portion of the
paste into well-foured hands, and touch
ing it as lightly as possible, form each
piece into round ball. Drop these into
the boiling broth three quarters of an
hour before they are required. as that is
the time allowed for cooking them thor.
oughly through.
When about to send the meat to the
table, place it in the center of a very hot
dish, and put the dumplings round about
it ; pour little thin broth over for gravy,
and serve very hot. A little dry pow
dered thyme, added five minutes before
the broth is done enough, will be found
decided mprovement.-Cor Country Gen.
temdn.