Recipe#5873

Title: Scotch Barley Broth

From: S.Pickell) 
Date: Tue, 24 Sep 1996 22:11:04 -0500 

      2 lb Shoulder of mutton
      1 c  Dried green peas
    1/2 c  Pearl barley
      2 qt Cold water
      2 ts Salt
    1/4 ts Pepper
      2    Onions, chopped
      3    Carrots, diced
      1 c  Turnip, diced
    1/2 c  Celery, diced
      1 tb Parsley, chopped
 
  Soak green peas overnight and soak barley for 2 hours.  Wipe meat and
  trim off fat.  Put into broth pot with cold water, salt and pepper.
  Slowly bring to the boiling point and skim.  Add peas, barley and
  onions and simmer gently for 2 hours.  Cool then skim fat from broth.
  Bones may be removed if desired.  Add carrots, turnip and celery and
  simmer 30 minutes until vegetables are tender.  Season with more salt
  if needed and pepper to taste.  Twenty minutes before serving, add
  parsley and remove any film of fat that has gathered on the surface.
  
  Out of Old Nova Scotia Kitchens by Marie Nightingale shared by
  Elizabeth Rodier Conf: (1010) F-COOKING The book mentions Portable
  Soup (sometimes called Pocket Soup or Glue) that was made by
  simmering stock for 12 hours and then boiling/stirring constantly for
  8. Then solid stock was formed into small cakes. Sea-faring men and
  woodsmen could carry them in their pockets.
  
  The Public Soup House in Halifax (spring 1818) distributed 100
  gallons of soup daily made from 50 pounds of beef and vegetables.