Victor Sack wrote:
> Jean B. > wrote:
>
> [of Scotch Broth]
>
>> Please elaborate. When I made it, it was a pretty laborious project.
>
> I wonder about the laborious part. Could you post your version?
>
> The versions I know are not all that laborious, the only chore being
> chopping up some vegetables. Here is one example, tried 'n' true,
> (re)posted last month. Nothing particularly laborious about it and
> nothing that makes it all that different from many beef-barley-soup
> versions. It is from _The Cooking of the British Isles_ by Adrian
> Bailey.
>
> Victor
>
> Scotch Broth
> To serve 6 to 8
>
> 2 pounds lamb neck or shoulder with bones, cut into 6 pieces
> 2 quarts cold water
> 2 tablespoons barley
> 2 teaspoons salt
> 1/8 teaspoon freshly ground black pepper
> 1/2 cup finely chopped carrots
> 1/2 cup finely chopped turnips
> 1/2 cup finely chopped onions
> 1/2 cup finely chopped leeks, including 2 inches of green
> 1/2 cup finely chopped celery
> 1 tablespoon finely chopped parsley
>
> Place the lamb in a heavy 4- to 5-quart casserole and add the water.
> Bring to a boil over high heat, meanwhile skimming off the foam and scum
> as they rise to the surface. Add the barley, salt and pepper, reduce
> the heat to low, and simmer, partially covered for 1 hour. Add the
> carrots, turnips, onions, leeks and celery, partially cover again, and
> cook for 1 hour more. With a slotted spoon, transfer the lamb to a
> plate and pull or cut the meat away from the bones. Discard the bones,
> fat and gristle, and cut the meat into 1/2-inch cubes. Return the meat
> to the soup and simmer for 2 or 3 minutes to heat it through. Taste for
> seasoning. Sprinkle with parsley before serving.
>
I THINK the version I cooked is in my first set of notebooks,
which are totally inaccessible. I won't know until they are
unearthed, assuming I annotated the page. I probably wont
remember until the scoth broth subject rears its head again.

BTW, Victor, I have been thinking of you recently because I have
gotten several Hungarian cookbooks that actually emanate from
Hungary. (When I am not getting antique cookbooks, I look for
esoteric ones.)

--
Jean B.