Scotch broth Broth is a liquid in which bones, meat, fish, cereal grains, or vegetables have been simmered. Broth is used as a basis for other edible liquids such as soup, gravy, or sauce. It can be eaten alone or with garnish. If other ingredients are used, such as rice, pearl barley, oatmeal, et cetera, it is then generally called soup is a filling soup Soup is a food that is made by combining ingredients such as meat and vegetables in stock or hot/boiling water, until the flavor is extracted, forming a broth, originating in Scotland Scotland is a country that is part of the United Kingdom. Occupying the northern third of the island of Great Britain, it shares a border with England to the south and is bounded by the North Sea to the east, the Atlantic Ocean to the north and west, and the North Channel and Irish Sea to the southwest. In addition to the mainland, Scotland but now obtainable world wide. The principal ingredients are usually barley Barley is a cereal grain derived from the annual grass Hordeum vulgare. It serves as a major animal feed crop, with smaller amounts used for malting and in health food. In 2007 ranking of cereal crops in the world, barley was fourth both in terms of quantity produced (136 million tons) and in area of cultivation (566,000 km²), stewing or braising cuts of beef Beef is the culinary name for meat from bovines, especially domestic cattle . Beef is one of the principal meats used in the cuisine of Australia, Europe and the Americas, and is also important in Africa, East Asia, and Southeast Asia. Beef is a taboo food in some cultures. Its consumption is forbidden by some sects of Hinduism, as bovines are or - more authentically - lamb or mutton Lamb, hogget, and mutton are the meat of domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget and later mutton, and root vegetables A vegetable is an edible plant or part of a plants other than a sweet fruit or seed. The word is not scientific, however, but instead is largely based on culinary and cultural tradition. Thus the application of the word is somewhat arbitrary and subjective. For example, some people consider mushrooms to be vegetables while others consider them a such as carrots The carrot (Daucus carota subsp. sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek karōton, originally from the Indoeuropean root ker- , due to its horn-like shape) is a root vegetable, usually orange, purple, red, white, or yellow in colour, with a crisp texture when fresh. The edible part of a carrot is a taproot, turnips The turnip or white turnip is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock or swedes The rutabaga, swede , or yellow turnip (Brassica napobrassica, or Brassica napus var. napobrassica) is a root vegetable that originated as a cross between the cabbage and the turnip. Its leaves can also be eaten as a leaf vegetable. Greens - particularly cabbage The cabbage is a popular cultivar of a the species Brassica oleracea Linne of the Family Brassicaceae (or Cruciferae), and is used as a leafy green vegetable. It is a herbaceous, biennial, dicotyledonous flowering plant distinguished by a short stem upon which is crowded a mass of leaves, usually green but in some varieties red or purplish, which and leeks The leek, Allium ampeloprasum var. porrum , also sometimes known as Allium porrum, is a vegetable which belongs, along with the onion and garlic, to the Alliaceae family. Two related vegetables, the elephant garlic and kurrat, are also variant subspecies of Allium ampeloprasum, although different in their uses as food can also be added, usually towards the end of cooking to preserve flavour and texture. Dried pulses A pulse is an annual leguminous crop yielding from one to twelve grains or seeds of variable size, shape, and color within a pod. Pulses are used for food and animal feed. The term "pulse", as used by the Food and Agricultural Organization , is reserved for crops harvested solely for the dry grain. This excludes green beans and green are often used too, along with the traditional barley. The proportions and ingredients vary according to the recipe or availability.
Scotch broth is often sold ready-prepared in cans. As with many slow-cooked composite dishes, it is often claimed to taste even better when re-heated.
Victorian recipe
From the 1881 Household Cyclopedia (U.S. units of measure):
- Set on the fire 4 ounces This article is about the unit of mass. For the unit of force, see Pound-force. For the unit of volume, see Fluid ounce. For all other uses, see Ounce of pearl barley Pearl barley is barley processed to remove its hull and bran. Barley must have its fibrous outer hull removed before it can be eaten; pearl barley is taken a step further, polished to remove the nutritious bran layer, with 6 quarts The quart is an imperial and US customary unit of volume equal to a quarter of a gallon, two pints, or four cups. Since gallons of various sizes have historically been in use, quarts of various sizes have also existed. Three of these quarts remain in current use, all approximately equal to one litre of salt Salt is a dietary mineral composed primarily of sodium chloride that is essential for animal life, but toxic to most land plants. Salt flavor is one of the basic tastes, an important preservative and a popular food seasoning water. When it boils skim it, and add what quantity of salt beef Beef is the culinary name for meat from bovines, especially domestic cattle . Beef is one of the principal meats used in the cuisine of Australia, Europe and the Americas, and is also important in Africa, East Asia, and Southeast Asia. Beef is a taboo food in some cultures. Its consumption is forbidden by some sects of Hinduism, as bovines are or fresh brisket you choose, and a marrow Bone marrow is the flexible tissue found in the hollow interior of bones. In adults, marrow in large bones produces new blood cells. It constitutes 4% of total body weight, i.e. approximately 2.6 kg in adults-bone or a fowl Fowl is a term for birds; fowl belong to one of two biological orders, namely the gamefowl or landfowl and the waterfowl (Anseriformes). Studies of anatomical and molecular similarities suggest these two groups were close evolutionary relatives; together, they form the fowl clade which is scientifically known as Galloanserae (initially termed, with 2 pounds of either lean beef or mutton Lamb, hogget, and mutton are the meat of domestic sheep. The meat of an animal in its first year is lamb; that of an older sheep is hogget and later mutton, and a good quantity of leeks The leek, Allium ampeloprasum var. porrum , also sometimes known as Allium porrum, is a vegetable which belongs, along with the onion and garlic, to the Alliaceae family. Two related vegetables, the elephant garlic and kurrat, are also variant subspecies of Allium ampeloprasum, although different in their uses as food, cabbages The cabbage is a popular cultivar of a the species Brassica oleracea Linne of the Family Brassicaceae (or Cruciferae), and is used as a leafy green vegetable. It is a herbaceous, biennial, dicotyledonous flowering plant distinguished by a short stem upon which is crowded a mass of leaves, usually green but in some varieties red or purplish, which, or savoy, or you may use turnips The turnip or white turnip is a root vegetable commonly grown in temperate climates worldwide for its white, bulbous taproot. Small, tender varieties are grown for human consumption, while larger varieties are grown as feed for livestock, onions Onion is a term used for many plants in the genus Allium. They are known by the common name "onion" but, used without qualifiers, it usually refers to Allium cepa. Allium cepa is also known as the "garden onion" or "bulb" onion. It is grown underground by the plant as a vertical shoot that is used for food storage,, and grated carrots The carrot (Daucus carota subsp. sativus, Etymology: Middle French carotte, from Late Latin carōta, from Greek karōton, originally from the Indoeuropean root ker- , due to its horn-like shape) is a root vegetable, usually orange, purple, red, white, or yellow in colour, with a crisp texture when fresh. The edible part of a carrot is a taproot; keep it boiling for at least 4 or 5 hours The hour is a unit of time. It is not an SI unit but is accepted for use with the SI, but, if a fowl Fowl is a term for birds; fowl belong to one of two biological orders, namely the gamefowl or landfowl and the waterfowl (Anseriformes). Studies of anatomical and molecular similarities suggest these two groups were close evolutionary relatives; together, they form the fowl clade which is scientifically known as Galloanserae (initially termed be used, let it not be put in till just time enough to bring it to table when well done, for it must be served separately.
See also
- Lancashire hotpot Lancashire hotpot is a culinary dish consisting essentially of lamb or mutton, onion and potatoes left to bake in the oven all day in a heavy pot and on a low heat. Originating in the days of heavy industrialization in Lancashire in the north west of England, it requires a minimum of effort to prepare. It is sometimes served at parties in England,
- Irish stew
- Scouse (food) Scouse is a type of lamb or beef stew. The word comes from the word Lobscouse , a meat based stew commonly eaten by sailors throughout Northern Europe, which became popular in seaports such as Liverpool
External links
Categories: Scottish cuisine | Soups |
