Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 


Scotch Broth

Scotch Broth

"A modern cook book, complete in every detail, brings the latest developments in home economics into your kitchen for a simpler, better and richer life."

1/3 cup barley

1 1/2 lb. lamb shoulder (or head, or any bones)

1 1/2 quarts water

1 T. salt

1/4 t. pepper

1/2 cup sliced carrot

1/2 cup diced celery

1/2 cup diced turnip

2 T. chopped parsley

Add 1 pint water to barley, cover and soak for 2 hours. Put bones and meat into a large kettle, add water , salt and pepper.  Simmer gently, covered, until meat falls off the bones, about 1 1/2 hours. Skim off excess fat, drain barley and add to broth. Add carrot, celery and turnip and simmer until vegetables and barley are done, from 30-40 minutes. Serve piping hot sprinkled with parsley.

(4 servings)