Scotch Broth
(An old Scotch Recipe)
1/2 lbs shoulder of mutton or lamb or lamb bones left from roast
5 quarts cold water
1 cup barley
1 cup green dried peas
1/4 head cabbage (chopped fine)
2 medium sized carrots (grated)
2 small white turnips (grated)
1 small onion (chopped fine)
1 tablespoon chopped parsley
Salt to taste
Cover meat or left over bones with cold water and bring to a boil. Then add dried green peas, which you have soaked in cold water for several hours, and add all the other ingredients with a little salt. Simmer slowly for four hours, skimming often. If any is left, it will be just as good for luncheon next day. I always make it with the bones left from my roast of lamb.
RECIPE WAS FOUND IN
FROM CRIB TO The PARENTS Magazine 9 Title registered US Patent Office and in Canada
April 1929 VOL IV No 4