Scotch Broth
Your Beef Jerky sounds great! Anyway, mutton was a
frequent ingredient in Scottish meals and when Scotch Broth soup was being
made, the mutton would often be used as the main course, rather than being
chopped up and returned to the pot. The quantities used below will make enough
soup for six people. You can use beef instead of mutton or lamb—different
taste, but just as wholesome.
The only reason that I’m writing this at the moment
is because it’s pouring outside, with a 60mph breeze—ideal conditions for being
inside the house, partaking of a tried, tested, and tasty dish, Scotch Broth,
which was a huge favourite with our forefathers. We have Scotch Broth, Scotch
Whisky, and Scotch Mist, but we’re not Scotch—those of us born north of
Hadrian’s Wall are Scottish. Confuse the two spellings at your peril!
Although I love cooking, I’m not a cook of course.
I had to concoct things for myself during my student days, and I’m still
around, so the weird and wonderful menus couldn’t have been too poisonous. In
my 50s now, and a footloose bachelor again, I tend to err on the side of safety
when choosing my ingredients. I’ve got 3 grandchildren, and I wouldn’t like
them avoiding visits to the old fellow on account of some dodgy (in their view)
dinners.
The ingredients are fairly straightforward:--
1.5 lbs (pounds) of mutton or lamb (I prefer a
roll); 3 pints of water; about 5oz (ounces) of Scotch Broth mixture (pearl
barley, dried peas, lentils etc.), soaked overnight; large carrot, diced; same
amount of diced turnip (swede);large onion, diced; 4oz shredded cabbage; small
leek if desired. I also use a lamb stock cube nowadays, as I don’t think the
flavour of any meat is as pronounced as it used to be A sprinkling of paprika
is what I prefer to white pepper.
Method:--
I usually prepare the stock the night beforehand,
if the meat is to be served cold as a second course. Put the meat in a large
pan –remember the water! Add lamb stock cube and paprika, bring to the boil,
and simmer for at least an hour and a half. You can then remove the meat—it
will be ready for carving the following day.
After your night of sweet dreams, head for the
kitchen, add the broth mixture to the stock, simmer for about quarter of an
hour, then add the vegetables, and simmer for a further hour. Sprinkle parsley
on the bowls of soup if desired.
Slàinte mhath!
Donnie