Scotch Broth Recipes
Displaying 1 to 10 of 21 recipes.
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1. Pork Chop Hotdish
5 to 6 pork chops, 3 to 4 potatoes, sliced very thin, 1 to 2 cans Scotch broth soup
2. Homemade Vegetable Soup
1 head cut up cabbage, 1 c. diced carrots, celery, potatoes, 1 med. onion, diced, 2 cloves chopped garlic OR garlic salt OR garlic powder, 2 c. tomatoes, 1/2 c. uncooked Scotch barley, 1/2 c. uncooked alphabet macaroni
3. Creamed Scotch Broth
500 g/1 lb scrag end neck of lamb, 1 liter/1 3/4 pts. cold water, 1 lg. onion, 2 med. celery stalks, 1 med. carrotsm. turnip, 1 1/2 to 2 level tsp. salt, 25 g/1 oz. well-washed barley, 4 tbsp. fresh single cream, 2 level tbsp. finely chopped parsley
4. Scotch Barley Soup
1/4 c. butter, 1 c. diced white part of leeks, 1 c. chopped onion, 1 c. diced carrots, 1 c. chopped celery, 1 c. diced white turnips, 1 lb. mutton or lamb neck or breast (or use 1/2 lb. ground lamb), 2 to 3 tbsp. all-purpose flour, 1 c. pearl barley, 4 qts. chicken broth (128 oz.), 2 to 3 tbsp. cornstarch, 1 1/2 c. Half and Half, Salt and freshly ground pepper to taste
5. Scotch Broth
1 oz. pearl barley, 8 oz. stewing beef, 2 pts. water, 3 oz. leeks or onions, sliced finely, 8 oz. sliced carrots, 8 oz. diced rutabaga, Seasoning to taste, 2 oz. sliced cabbage, 1 tbsp. chopped parsley
6. Scotch Broth
1 tbsp. shortening, 2 lbs. lamb neck slices, 6 c. boiling water, 1 bay leaf, 2 1/2 tsp. salt, 1/8 tsp. pepper, 1/2 c. pearl barley, 1 clove garlic, minced, 1/2 c. sliced onion, 1 c. chopped celery stalks and leaves, 1 c. sliced carrots, 1 c. sliced green beans, 1 (16 oz.) can tomatoes, 1/4 c. parsley
7. Scotch Broth From Scotland
2 shins beef, 1/2 lb. pearl barley, 1 lg. bunch parsley, 4 qt. water, 1/2 tsp. pepper, 2 tbsp. salt, 4 onions, sliced, 6 med. potatoes, cubed
8. Scotch Broth
1/2 c. pear barley, 2 onions, chopped, 2 qt. beef (or lamb) stock, 2 carrots, diced, 1 turnip, diced, 1 c. peas
9. Scotch Broth
1/2 lb. pearl barley, 3 tbsp. butter and 1 tbsp. olive oil (fortified butter), 1 c. diced onions, 1 c. diced, peeled celery, 1 c. diced carrots, 4 tbsp. flour, 2 c. diced tomato pulp (fresh or canned), 1 1/2 gal. lamb stock, 1 tbsp. rosemary, 4 tbsp. chopped fresh parsley, A few drops of Worcestershire sauce (optional), 1 lb. cooked lamb meat, Leftover peas and lamb gravy (optional), Salt and pepper, Rosemary
10. Scotch Broth
2 1/2 lbs. lamb shoulder, cut into 2 inch pieces, 10 c. water, 1/2 c. pearl barley, 3 tbsp. butter, 2 med. onions, coarsely chopped, 1/2 c. diced yellow turnip, 2 stalks celery, chopped, Salt and freshly ground black pepper
< | 1-10 | 11-20 | 21-21 | >
