MEMORY LANE SCOTCH BROTH
When I was a kid my mom served us Campbell's Pepper Pot, Scotch Broth, and Black Bean Soups. Now that I'm in the nostalgic time of life, I wanted to eat these soups again, but Campbell's has discontinued the Black Bean and makes the Pepper Pot and Scotch Broth only in Canada. I ordered a case of the Pepper Pot from that big online retailer that sells everything, but decided to buckle down and recreate Scotch Broth and Black Bean Soup in my own soup pot. The Black Bean recipe is posted as Memory Lane Black Bean Soup, and here is the one for Scotch Broth. I combined bits and pieces from several other recipes found online, so if anything I learned came from you, thank you! This is more trouble than I normally go to to make soup, but if you have a craving for Scotch Broth, this one might do the trick. Chilling and skimming the fat from the broth is optional, but I think it tastes better if you do. This is a heart-warming soup on a wintry day.
Provided by Heirloom Tomato
Categories Lamb/Sheep
Time 3h45m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Soak the barley in cold water while you make the lamb broth.
- Put two lamb shanks in a 6 quart soup pot (I like enameled cast iron) and brown them on all sides in a little oil.
- Add 8 cups of beef broth and 4 cups of water.
- Bring to a simmer and simmer for ten minutes.
- Skim the scum off the surface until it is clear.
- Add bay leaf, rosemary, thyme, Worcestershire sauce and dried parsley to pot.
- Simmer, lid ajar, for two hours until lamb is very tender and ready to fall off the bone.
- Remove lamb from the stock and cut meat into small pieces. Discard gristle, fat and bone.
- Chill the stock, then skim the congealed lamb fat off the top and discard it.
- Remove the bay leaf and discard.
- Saute all the chopped vegetables in a large skillet in 2 Tablespoons of butter for five to ten minutes until they are soft. Do not brown.
- Add the sauteed vegetables and the soaked drained barley to the stock and simmer, covered, about 45 minutes or until vegetables and barley are tender.
- Add lamb meat back into the soup.
- Taste and adjust the seasoning. Add a little salt if needed.
- Serve piping hot with freshly ground pepper on top.
SCOTCH BROTH
The ultimate antidote for cool spring nights, this old-fashioned farmhouse soup with shredded lamb offers sustenance without the heft. Garden-fresh peas lend a lightness, while turnips (which contain good-for-you fiber) add a mildly sweet bite to the meaty broth.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 3h10m
Yield Serves 6 to 8
Number Of Ingredients 12
Steps:
- Swirl oil into a large, heavy pot over medium-high. Add lamb, bones, and onions; cook until bottom sides of bones turn dark brown, 8 to 10 minutes. Flip, reduce heat to medium, and add celery and carrots. Continue cooking, turning occasionally, until lamb and vegetables are deep brown on all sides, 20 to 25 minutes. Add 12 cups water, leek trimmings, peppercorns, and parsley stems; season with salt. Bring to a boil; skim foam. Reduce heat and simmer, partially covered, until meat is fork-tender, about 1 1/2 hours. Remove from heat and let stand, uncovered, until fat begins to rise to surface, about 2 hours. Skim fat; strain stock through a fine-mesh sieve, reserving lamb. When lamb is cool enough to handle, trim excess fat, then cut into bite-size pieces and reserve, discarding bones.
- Place stock in a clean pot; add turnips and barley. Bring to a boil, then reduce heat and simmer, partially covered, until barley is just tender and turnips are easily pierced with the tip of a sharp knife, about 20 minutes; transfer turnips to a cutting board. Add leeks to pot and simmer until tender, 5 minutes. Meanwhile, slice turnips lengthwise into 1/2-inch moons and return to pot, along with lamb and peas. Simmer until heated through. Serve, with chopped parsley alongside.
SCOTCH BROTH
This is a staple in every self-respecting Scottish household. It will take the chill out of you on a cold winter's evening.
Provided by Millereg
Categories One Dish Meal
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- In a large stockpot or Dutch oven, cover the lamb with cold water; bring to a boil.
- Add the barley, partially cover the pot, and simmer until the meat and barley are tender, about 1½ hours.
- Add more water to adjust for any evaporation; skim the surface of the soup as necessary.
- Remove meat from broth; cut meat from bone and cut in small pieces.
- Discard the bones and return the meat to the soup.
- Continue simmering.
- In a skillet, melt the butter over medium heat.
- Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
- Add the vegetables to the soup.
- Simmer for about 10 minutes, or until the vegetables are tender.
- Add salt, pepper, and seasonings to taste.
TRADITIONAL SCOTCH BROTH
This the best soup to warm you up on a cold evening. It has a thick & hearty consistency that makes it a satisfying family meal. Doesn't cost much to make as you can use the cheapest cuts of lamb or mutton (whatever is available). I used Lamb shank in this recipe but I often use cheaper cuts and the results are just as good. Tastes even better the next day as the barley gets softer.
Provided by Loucooks1
Categories Lamb/Sheep
Time 3h
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Place Lamb in a large pan and cover with water.
- place pan over med to high heat.
- While the water is heating dice the turnip, 1 of the carrots and the onions.
- grate the other 2 carrots and slice the leek.
- Add these to your pan of simmering water and skim off froth as you cook for 15mins.
- Rinse the barley and add to the pan together with the salt, pepper, ground coriander, clove, bay leaf and chopped parsley.
- Continue to simmer the soup for approximately 2hrs or until the barley is soft and the soup has become thick and almost sticky.
- Stir the soup as it cooks and skim off fat with a large spoon.
- Add more hot water from the kettle if required.
- Stir more often towards the end of cooking time as barley may stick to base of pan.
- Remove the lamb 15mins from the end and let it cool a little before removing the meat from the bones. Discard the bones.
- Cut the meat into small pieces and add to the soup.
- Taste the soup, add more salt if necessary and serve.
MEMORY LANE SPANISH ROAST
Source: How to Feed Four for $1 by Pat Hunter Published :1968 _________________________________________ Wonder what the price is now? And how many of these roasts did I make in my early married years? The page ( # 16) is splattered with what appears to be ketchup and/or Worcestershire sauce. Apparently, I was an exuberant cook even then ;-) My margin notes report that this is both good and easy and as income increased, it would appear that so did the cut of meat I used. The last entry says "eye of round". Tootin' in high cotton that day, huh? I remember serving this with egg noodles and that the sauce made a wonderful gravy. (And the kids picking out the onions)
Provided by SusieQusie
Categories Roast Beef
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make a sauce from all the sauce ingredients.
- Bring to a boil and remove from heat.
- Salt roast.
- Braise on both sides in hot fat.
- Place roast in a roasting pan on a piece of heavy duty aluminum foil large enough to cover.
- Place sliced onions on top of roast.
- Cover with the sauce.
- Wrap foil, sealing tightly.
- Bake in a 300 degree fahrenheit oven for 2 1/2 to 3 hours or until meat is tender.
SCOTCH BROTH
Categories Beef Leafy Green Herb Lamb Onion Vegetable Quick & Easy Gourmet
Yield Makes 6 (main course) servings
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon butter in a 3- to 4-quart heavy saucepan over moderately high heat until foam subsides, then cook lamb, breaking up clumps with a fork, just until no longer pink, about 4 minutes. Transfer lamb to a bowl with a slotted spoon and pour off all but 1 tablespoon fat from pan.
- Add remaining 2 tablespoons butter to pan and cook onions, carrots, kale, bay leaf, salt, and pepper over moderate heat, covered, stirring occasionally, until onions are softened, 5 to 8 minutes. Add broth, water, and barley and simmer, covered, until vegetables and barley are tender, about 10 minutes. Add lamb and vinegar and gently simmer, uncovered, 5 minutes (for flavors to blend). Discard bay leaf.
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