Scotch broth: Difference between revisions
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| name = Scotch broth | | name = Scotch broth | ||
| image = Lunch at Inveraray Castle - Scotch broth (14342541740).jpg | | image = Lunch at Inveraray Castle - Scotch broth (14342541740).jpg | ||
| caption = | | caption = Scotch broth with some bread on the side | ||
| alternate_name = Barley broth<ref>{{cite book |last=Grigson |first=Jane |title=Jane Grigson's British Cookery |date=1985 |page=159}}</ref> | | alternate_name = Barley broth<ref>{{cite book |last=Grigson |first=Jane |title=Jane Grigson's British Cookery |date=1985 |page=159}}</ref> | ||
| country = Scotland | | country = Scotland | ||
| Line 18: | Line 18: | ||
}} | }} | ||
'''Scotch broth''' is a [[soup]] originating in Scotland. The principal ingredients are usually [[barley]], stewing or braising cuts of [[Lamb and mutton|lamb, mutton]] or [[beef]], root [[vegetable]]s (such as [[carrot]]s, [[Rutabaga|swedes]], or sometimes [[turnip]]s), and dried [[pulse (legume)|pulse]]s (most often [[split pea]]s and red [[lentil]]s). [[Cabbage]] and [[leek]]s are often added shortly before serving to preserve their texture, colour and flavours. The proportions and ingredients vary according to the recipe or availability.<ref>{{cite book |title=Scottish Miscellany: Everything You Always Wanted to Know about Scotland the Brave | chapter = When Does a Broth Become Scotch Broth? | last = Green | first = Jonathan |year= 2010 |publisher= Skyhorse Publishing |location=New York |isbn= 9781616080631|chapter-url=https://books.google.com/books?id=Ol56FSFMLe4C&dq=scotch+broth&pg=PT137}}</ref><ref>{{cite news | last = Lass | first = An Ayrshire | title = Scotch Broth – "Baith Meat and Medicine" | newspaper = The Glasgow Herald | location = Glasgow, Scotland, UK | page = 6 | date = 11 February 1929 | url = https://news.google.com/newspapers?id=GJdAAAAAIBAJ&sjid=OqUMAAAAIBAJ&pg=3967,5193338&dq=scotch+broth&hl=en | access-date = 10 March 2012 | archive-date = 23 April 2021 | archive-url = https://web.archive.org/web/20210423120724/https://news.google.com/newspapers?id=GJdAAAAAIBAJ&sjid=OqUMAAAAIBAJ&pg=3967%2C5193338&dq=scotch%20broth&hl=en | url-status = live }}</ref> Scotch broth has been sold ready-prepared in tins for many years.<ref>{{cite news | title = (Scotch broth advertisement) | newspaper = Pittsburgh Post Gazette | location = Pittsburgh, Pennsylvania, USA | page = 12 | date = 1 November 1935 | url = https://news.google.com/newspapers?id=XrVRAAAAIBAJ&sjid=H2kDAAAAIBAJ&pg=2471,1223398&dq=scotch+broth&hl=en | access-date = 10 March 2012 | archive-date = 23 April 2021 | archive-url = https://web.archive.org/web/20210423120724/https://news.google.com/newspapers?id=XrVRAAAAIBAJ&sjid=H2kDAAAAIBAJ&pg=2471%2C1223398&dq=scotch%20broth&hl=en | url-status = live }}</ref> | '''Scotch broth''' is a [[soup]] originating in Scotland. The principal ingredients (fresh or preserved as available) are usually [[barley]], stewing or braising cuts of [[Lamb and mutton|lamb, mutton]] or [[beef]], root [[vegetable]]s (such as [[carrot]]s, [[Rutabaga|swedes]], or sometimes [[turnip]]s), and dried [[pulse (legume)|pulse]]s (most often [[split pea]]s and red [[lentil]]s). [[Cabbage]] and [[leek]]s are often added shortly before serving to preserve their texture, colour and flavours. The proportions and ingredients vary according to the recipe or availability.<ref>{{cite book |title=Scottish Miscellany: Everything You Always Wanted to Know about Scotland the Brave | chapter = When Does a Broth Become Scotch Broth? | last = Green | first = Jonathan |year= 2010 |publisher= Skyhorse Publishing |location=New York |isbn= 9781616080631|chapter-url=https://books.google.com/books?id=Ol56FSFMLe4C&dq=scotch+broth&pg=PT137}}</ref><ref>{{cite news | last = Lass | first = An Ayrshire | title = Scotch Broth – "Baith Meat and Medicine" | newspaper = The Glasgow Herald | location = Glasgow, Scotland, UK | page = 6 | date = 11 February 1929 | url = https://news.google.com/newspapers?id=GJdAAAAAIBAJ&sjid=OqUMAAAAIBAJ&pg=3967,5193338&dq=scotch+broth&hl=en | access-date = 10 March 2012 | archive-date = 23 April 2021 | archive-url = https://web.archive.org/web/20210423120724/https://news.google.com/newspapers?id=GJdAAAAAIBAJ&sjid=OqUMAAAAIBAJ&pg=3967%2C5193338&dq=scotch%20broth&hl=en | url-status = live }}</ref> Scotch broth has been sold ready-prepared in tins for many years.<ref>{{cite news | title = (Scotch broth advertisement) | newspaper = Pittsburgh Post Gazette | location = Pittsburgh, Pennsylvania, USA | page = 12 | date = 1 November 1935 | url = https://news.google.com/newspapers?id=XrVRAAAAIBAJ&sjid=H2kDAAAAIBAJ&pg=2471,1223398&dq=scotch+broth&hl=en | access-date = 10 March 2012 | archive-date = 23 April 2021 | archive-url = https://web.archive.org/web/20210423120724/https://news.google.com/newspapers?id=XrVRAAAAIBAJ&sjid=H2kDAAAAIBAJ&pg=2471%2C1223398&dq=scotch%20broth&hl=en | url-status = live }}</ref> | ||
==History== | ==History== | ||
In the early 19th-century cookery book ''[[A New System of Domestic Cookery]]'' by [[Maria Rundell]], "Scotch Mutton Broth" is made with mutton neck, skimmed and simmered around an hour before good-quality cuts of bone-in mutton are trimmed of their fat and added to the soup. After several hours, soup vegetables are added—turnips, carrots and onion—and simmered until just tender; finally, pre-soaked Scotch barley is added. The soup is served with a garnish of fresh parsley. | In the early 19th-century cookery book ''[[A New System of Domestic Cookery]]'' by [[Maria Rundell]], "Scotch Mutton Broth" is made with mutton neck, skimmed and simmered around an hour before good-quality cuts of bone-in mutton are trimmed of their fat and added to the soup. After several hours, soup vegetables are added—turnips, carrots and onion—and simmered until just tender; finally, pre-soaked Scotch barley is added. The soup is served with a garnish of fresh parsley.{{cn|date=November 2025}} | ||
According to [[Christian Isobel Johnstone]], the mutton could be served on the side as a ''[[Soup and bouilli|bouilli]]'' with caper sauce, parsley and butter, pickled cucumbers, or [[Tropaeolum majus|nasturtium]]s (edible flowers) with mustard and vinegar. | According to [[Christian Isobel Johnstone]], the mutton could be served on the side as a ''[[Soup and bouilli|bouilli]]'' with caper sauce, parsley and butter, pickled cucumbers, or [[Tropaeolum majus|nasturtium]]s (edible flowers) with mustard and vinegar.{{cn|date=November 2025}} | ||
==Ingredients== | ==Ingredients== | ||
The main ingredients are barley, stewing lamb or mutton, and root vegetables like | The main ingredients are barley, stewing lamb or mutton, and root vegetables like swedes, [[potatoes]], turnips and carrots. Dried beans are another common addition, as are cabbage and leeks, which can be added in later stages of cooking.<ref>{{cite book |last=Green |first=Jonathan |title=Scottish Miscellany: Everything You Always Wanted to Know About Scotland the Brave |date=2010 |publisher=Skyhorse Publishing |isbn=9781616080631 |url=https://books.google.com/books?id=Ol56FSFMLe4C&dq=scottish+leek+oatmeal+soup+mutton&pg=PA69}}</ref> | ||
==See also== | ==See also== | ||
Latest revision as of 17:03, 17 December 2025
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Scotch broth is a soup originating in Scotland. The principal ingredients (fresh or preserved as available) are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables (such as carrots, swedes, or sometimes turnips), and dried pulses (most often split peas and red lentils). Cabbage and leeks are often added shortly before serving to preserve their texture, colour and flavours. The proportions and ingredients vary according to the recipe or availability.[1][2] Scotch broth has been sold ready-prepared in tins for many years.[3]
History
In the early 19th-century cookery book A New System of Domestic Cookery by Maria Rundell, "Scotch Mutton Broth" is made with mutton neck, skimmed and simmered around an hour before good-quality cuts of bone-in mutton are trimmed of their fat and added to the soup. After several hours, soup vegetables are added—turnips, carrots and onion—and simmered until just tender; finally, pre-soaked Scotch barley is added. The soup is served with a garnish of fresh parsley.Script error: No such module "Unsubst".
According to Christian Isobel Johnstone, the mutton could be served on the side as a bouilli with caper sauce, parsley and butter, pickled cucumbers, or nasturtiums (edible flowers) with mustard and vinegar.Script error: No such module "Unsubst".
Ingredients
The main ingredients are barley, stewing lamb or mutton, and root vegetables like swedes, potatoes, turnips and carrots. Dried beans are another common addition, as are cabbage and leeks, which can be added in later stages of cooking.[4]
See also
- Cawl
- Irish stew
- Instant-boiled mutton
- Lancashire hotpot
- List of lamb dishes
- List of soups
- Scouse (food)
References
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