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How To make Hebridean Scotch Broth
1 1/2 lb Neck of mutton *
3 pt Water
1 ts Salt
3 oz Barley
1 oz Onion
1 Piece Swedish turnip (5 oz)
1 lg Carrot
1 sl White cabbage (1/2")
1 lg Leek
Black pepper Parsley; to finish *Note: Neck of mutton may be either whole or in chops (use lamb only if you have to). Start to cook this dish the day before serving. Boil the neck of mutton in a large covered pan in 2-1/2 pints lightly salted water for 2 hours (or more if the meat needs it). Skim off all the scum and the excess fat as it rises to the surface of the water. Take out the meet when it is tender. Put in the barley and leave it soaking in the stock overnight. Next day, bring the stock and barley back to the boil. Prepare and dice all the vegetables except the leeks to the stock and cook for another 60 minutes. Add the leeks, cut into fine rings, 10 minutes before the end of cooking.
If you want to have the meat in the stew, strip it off the bones, cut into small pieces and return it to the soup before reheating thoroughly. Put a tablespoon of parsley in each plate, and pour in the soup. If you prefer a two-dish meal, serve the meat as a main course afterwards with potatoes - Golden Wonder are Chrissie's preferred variety. Bake the potatoes if they are mature. Or boil them in their jackets if they are new. For really fluffy, floury boiled potatoes, Chrissie cooks hers whole and unpeeled (never cut a Golden Wonder) for 12-15 minutes, depending on average size. Then drain out all but a little of the water, lid the pan tightly and steam the potatoes for another 10 or 15 minutes, shaking regularly, until they are dry and floury in texture. Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed for you by Karen Mintzias
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I love this Traditional Scottish Winter Vegetable soup its so good on a cold Winters day and is such a delicious Scottish farmhouse recipe. It's made with a good selection of seasonal root vegetables and a piece of beef rib to sweeten and add flavour.
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This soup can be made with a variety of different root vegetables but this is my favourite combination of vegetables. You can also use different pieces of beef for the stock, I like to use a piece of rib because the flavour is delicious but a small piece of steak would work too.
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Title music 'Wild Mountain Thyme'; a traditional Scottish folk tune, performed by Tara Howley.
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1800s Scottish Broonie / Brüni Recipe - Orkney Oatmeal Gingerbread - Old Cookbook Show
1800s Scottish Broonie Recipe - Glen And Friends Old Cookbook Show
This is an Orkney Oatmeal Gingerbread recipe found in an old scottish cookbook that was trying to preserve even older Scottish recipes that were at risk of disappearing. At its core Scottish Broonie / Brüni means 'A thick bannock' and this oatmeal gingerbread bannock was eaten mostly in Orkney and Shetland.
Scottish Broonie Recipe:
Oatmeal, flour, brown sugar, butter, ground ginger, baking-soda, treacle, egg, buttermilk.
Mix in a basin six ounces of oatmeal and six of flour. Rub in two ounces of butter. Add a teaspoonful of ground ginger and barely three-quarters of a teaspoonful of baking-soda, free from lumps.
Melt two tablespoonfuls of treacle, and
add, together with a beaten egg and enough buttermilk to make the mixture sufficiently soft to drop from the spoon.
Mix thoroughly. Turn into a buttered tin and bake for from one to one and a half hours in a moderate oven till well risen and firm in the centre.
Correctly, Brüni, a thick bannock (Orkney and Shetland).
I added 4 ounces brown sugar
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