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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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Episode 27.
Welcome to The Scottish Isle, where we share the captivating world of our life on this private island in the Hebrides. Our channel is your window to the rich treasures of this unique way of life, showcasing Scotland's beauty, local traditions, and the enchanting, old-fashioned lifestyle we embrace. Join us on this exciting journey as we explore the stories and wonders that shape our island life, from breath-taking landscapes to cherished traditions; the renovation of a 300-year-old cottage, and the restoration of antiques. Don't forget to like, subscribe, and hit the notification bell to stay up-to-date with our latest episodes. Let's embark on this remarkable adventure together!
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Title music 'Wild Mountain Thyme'; a traditional Scottish folk tune, performed by Tara Howley.
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Reidun Schlesinger on harp, a Belgian classically-trained musician plays Fanny Power, attributed to Turlough O'Carolan (1670-1738).
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Reidun Schlesinger on harp, a Belgian classically-trained musician, playing Blind Mary - attributed to Turlough O'Carolan (1670-1738).
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Rocio Galena playing The Clergy's Lamentation, traditional Irish folk tune by Turlough O'Carolan (1670-1738).
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