I was looking through the index in one of my favorite cookbooks (Fannie Farmer) this weekend and came across a reference to Scotch Broth. The name itself intrigued me, so I looked up the recipe. Scotch Broth is basically a wintertime lamb soup made with neck slices, root vegetables, barley and butter. We made it for dinner last night, and it was wonderful!
Here's the recipe - we varied slightly from Fannie Farmer:
3 lbs lamb breast or neck slices
8 cups cold water
1/2 cup barley
3 TBS butter
2 carrots, diced fine
2 stalks celery, diced fine
2 small white turnips or rutabagas, peeled and diced
1 medium onion, diced fine
Freshly ground pepper
Remove most of the fat from the meat and cut into small pieces. Put it in a pot with the cold water. Bring to a biol and stir in the barley. Simmer, partially covered, for 1-1/2 hours, or until the meat and barley are tender, adding more water if any evaporates. Remove the meat from the bones. Cool the soup and skim off the fat. Melt the butter in a skillet and add the carrots, celery, turnip (or rutabaga), and onion. Cook over low heat, stirring often, for 10 minutes. Add to the soup. Season with salt and pepper to taste, and cook for another 10 minutes or until the vegetables are tender. Serve piping hot.
This was a great seasonal meal! Everything we used with the exception of the butter and the water came from the Auburn Farmer's Market! After a day outside in the cold rain, it really hit the spot. I had visions of Scottish shepherds coming home to a meal like this!