Pioneer
Scotch Broth
Aida Boyer McAnn — The New Brunswick Cook Book (1938)A thrifty, nourishing broth from the Scotch pioneer section of the 1938 cookbook — veal and bones simmered for hours with barley, turnip, celery, and onion. The barley is cooked separately and combined at the end with the vegetable purée and meat stock.
Ingredients
- 3 pounds veal and bones from neck or knuckle
- 3 quarts water
- 1 onion
- 1 turnip
- 3 stalks celery
- 1 cupful pearl barley, soaked 2 hours in lukewarm water
- Salt and pepper to taste
- Chopped parsley to taste
Instructions
- Crack the bones and chop the meat. Put on with the cold water in a kettle.
- Wash barley, soak in lukewarm water for two hours, then put it on to boil in the water in which it has been soaked. Cook slowly, keeping barley always covered by adding water when necessary.
- Chop the vegetables, cover with cold water, and cook separately until tender. When soft, rub through a sieve and let stand in the water in which they were cooked.
- The meat should simmer in the soup kettle from 3 to 4 hours. Strain out the bones and meat.
- Mix the soup stock, the barley with its cooking water, and the vegetable broth. Add salt and pepper. Simmer slowly for half an hour.
- Add chopped parsley to taste and serve.