*  Exported from  MasterCook  *
 
                           HEBRIDEAN SCOTCH BROTH
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Soups/Stews
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   lb           Neck of mutton *
    3       pt           Water
    1       t            Salt
    3       oz           Barley
    1       oz           Onion
    1                    Piece Swedish turnip (5 oz)
    1       lg           Carrot
    1       sl           White cabbage (1/2“)
    1       lg           Leek
                         Black pepper
                         Parsley -- to finish
 
   *Note: Neck of mutton may be either whole or in chops
   (use lamb only if you have to).
   
   Start to cook this dish the day before serving.  Boil
   the neck of mutton in a large covered pan in 2-1/2
   pints lightly salted water for 2 hours (or more if the
   meat needs it).  Skim off all the scum and the excess
   fat as it rises to the surface of the water.
   
   Take out the meet when it is tender.  Put in the
   barley and leave it soaking in the stock overnight.
   Next day, bring the stock and barley back to the boil.
   Prepare and dice all the vegetables except the leeks
   to the stock and cook for another 60 minutes.  Add the
   leeks, cut into fine rings, 10 minutes before the end
   of cooking.
   
   If you want to have the meat in the stew, strip it off
   the bones, cut into small pieces and return it to the
   soup before reheating thoroughly.
   
   Put a tablespoon of parsley in each plate, and pour in
   the soup.  If you prefer a two-dish meal, serve the
   meat as a main course afterwards with potatoes -
   Golden Wonder are Chrissie’s preferred variety.  Bake
   the potatoes if they are mature.  Or boil them in
   their jackets if they are new.  For really fluffy,
   floury boiled potatoes, Chrissie cooks hers whole and
   unpeeled (never cut a Golden Wonder) for 12-15
   minutes, depending on average size.  Then drain out
   all but a little of the water, lid the pan tightly and
   steam the potatoes for another 10 or 15 minutes,
   shaking regularly, until they are dry and floury in
   texture.
   
   Source: Elisabeth Luard in ”Country Living" (British),
   February 1989. Typed for you by Karen Mintzias
  
 
 
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