I used to have a recipe for Scotch Broth but I've no idea where it is.
Anyone got a tried & true recipe to share? I'm planning to buy some lamb
shanks to braise next week and will make the soup with the still meaty
leftover bones. Thanks!

Jill

> I used to have a recipe for Scotch Broth but I've no idea where it is.
> Anyone got a tried & true recipe to share? I'm planning to buy some lamb
> shanks to braise next week and will make the soup with the still meaty
> leftover bones. Thanks!
>
> Jill
>
>

This is not my recipe, but it is a friend's recipe:

Scotch Broth

2 tbsps. pearl barley
1/4 cup cold water (1st amount)
1 1/2 lbs. stewing lamb or large lamb shank
2 1/2 cups water (2nd amount)
1 1/2 tsps. salt
1/4 tsp. pepper
1/4 tsp. thyme
1/4 tsp. basil
1 clove garlic, thinly sliced
1 cup finely chopped celery
1 cup diced potatoes
1/2 cup diced carrots
1/2 cup chopped onion
1 cup tomato juice
2 chicken bouillon cubes
2 cups water (3rd amount)

Soak barley in 1/2 cup water for several hours or overnight. Brown lamb in
Dutch oven. Add 2 1/2 cups water, salt, pepper, thyme, basil and garlic.
Cover and simmer for 1 1/2 hours. Strain. Chill and remove fat. Cut meat
from bones. Put broth in pot, add meat, soaked barley and liquid, celery,
carrots, potatoes and onion and simmer for 45 minutes. Add tomato juice,
chicken bouillon cubes and last 2 cups of water. Stir well, bring to a boil
and serve. (I often double the recipe)

Barley ? Barley produces the greatest amount of Maltose vs other
grains . Ask any brewer !

Why not simply add maltose sugar ?

Butterscotch has maltose ...

HFCS has Fructose , its much sweeter than sucrose and maltose
and lactose and ....
The makers say we want sweet ! WRONG , we want flavor .
maltose is far less sweet than fructose or sucrose , but flavor
is great . Ever drink a malted milkshake ?

________________________________________________
Chris Marksberry wrote:
> > I used to have a recipe for Scotch Broth but I've no idea where it is.
> > Anyone got a tried & true recipe to share? I'm planning to buy some lamb
> > shanks to braise next week and will make the soup with the still meaty
> > leftover bones. Thanks!
> >
> > Jill
> >
> >
>
> This is not my recipe, but it is a friend's recipe:
>
> Scotch Broth
>
> 2 tbsps. pearl barley
> 1/4 cup cold water (1st amount)
> 1 1/2 lbs. stewing lamb or large lamb shank
> 2 1/2 cups water (2nd amount)
> 1 1/2 tsps. salt
> 1/4 tsp. pepper
> 1/4 tsp. thyme
> 1/4 tsp. basil
> 1 clove garlic, thinly sliced
> 1 cup finely chopped celery
> 1 cup diced potatoes
> 1/2 cup diced carrots
> 1/2 cup chopped onion
> 1 cup tomato juice
> 2 chicken bouillon cubes
> 2 cups water (3rd amount)
>
> Soak barley in 1/2 cup water for several hours or overnight. Brown lamb in
> Dutch oven. Add 2 1/2 cups water, salt, pepper, thyme, basil and garlic.
> Cover and simmer for 1 1/2 hours. Strain. Chill and remove fat. Cut meat
> from bones. Put broth in pot, add meat, soaked barley and liquid, celery,
> carrots, potatoes and onion and simmer for 45 minutes. Add tomato juice,
> chicken bouillon cubes and last 2 cups of water. Stir well, bring to a boil
> and serve. (I often double the recipe)

Chris Marksberry wrote:
>> I used to have a recipe for Scotch Broth but I've no idea where it
>> is. Anyone got a tried & true recipe to share?
>>
>
> This is not my recipe, but it is a friend's recipe:
>
> Scotch Broth
>
Thank you very much!

Jill

jmcquown wrote:
>
> Chris Marksberry wrote:
> >> I used to have a recipe for Scotch Broth but I've no idea where it
> >> is. Anyone got a tried & true recipe to share?
> >>
> >
> > This is not my recipe, but it is a friend's recipe:
> >
> > Scotch Broth
> >
> Thank you very much!
>

Some may think it a sacrilege, but if you find the Scotch Broth
missing a little something, try adding a little curry powder. It
is delicious.

jmcquown wrote:
> I used to have a recipe for Scotch Broth but I've no idea where it is.
> Anyone got a tried & true recipe to share? I'm planning to buy some lamb
> shanks to braise next week and will make the soup with the still meaty
> leftover bones. Thanks!
>
> Jill
>
>
>
I remember Campbell's had a variety called Scotch Broth that I really
liked when I was a kid. I've always wondered how a good home made
version would taste.

JD

JD wrote:
>
> jmcquown wrote:
> > I used to have a recipe for Scotch Broth but I've no idea where it is.
> > Anyone got a tried & true recipe to share? I'm planning to buy some lamb
> > shanks to braise next week and will make the soup with the still meaty
> > leftover bones. Thanks!
> >
> > Jill
> >
> >
> >
> I remember Campbell's had a variety called Scotch Broth that I really
> liked when I was a kid. I've always wondered how a good home made
> version would taste.
>
> JD

They still have it. Unfortunately like other soups in their "Special
Selections" lineup, it's regional so you have to chase after it in the
regions where it is sold. The scotch broth is available in the northeast
and I've found a couple other varieties here in TX like cream of pablano
that aren't available up there. When my mother is visiting me here or
I'm visiting up there we do the soup hostage exchange thing.

Pete C.

Steve Wertz wrote:
>
> On Tue, 21 Nov 2006 05:08:51 GMT, Steve Wertz wrote:
>
> > I love Scotch Broth and would never consider using anything less
> > than a fresh (uncooked) leg for the broth and a finely-shredded
> ^^^^
> I meant "shank" instead of "leg". I have better things in mind
> for legs.
>
> Ba-dah-dump.
>
> -sw

So do you have a recipe???

werty wrote:

> HFCS has Fructose , its much sweeter than sucrose and maltose
> and lactose and ....
> The makers say we want sweet ! WRONG , we want flavor .
> maltose is far less sweet than fructose or sucrose , but flavor
> is great . Ever drink a malted milkshake ?

Not milkshake but yoghourt, and yes, it's wonderful. One of my fav's.
--
Vilco
Think pink, drink rose'

jmcquown wrote:
> I used to have a recipe for Scotch Broth but I've no idea where it is.
> Anyone got a tried & true recipe to share? I'm planning to buy some lamb
> shanks to braise next week and will make the soup with the still meaty
> leftover bones. Thanks!
>
> Jill
>
>
I may have a recipe, but first let me say that after I cooked
said soup for a long time, having bought lots of ingredients,
it tasted like Campbell's! I was not inspired to make it again.

--
Jean B.