Scotch Broth

2.5 LITRES

Ingredients

Lamb scrag end                                                        500 g

Water                                                                       2.5 ltr

Pearl Barley                                                             50 g

Onion                                                                      70 g

Carrot                                                                      25 g

Celery                                                                      25 g

Leek                                                                        25 g

Cabbage                                                                   25 g

Parsley (chopped)                                                    15 g

Bouquet garni                                                           1 small

Salt

Pepper

Method

  1. Blanch the lamb in salt water.
  2. Peel the vegetables and cut them into brunoise.
  3. Refresh the meat and cover with clean water.
  4. Bring to the boil, skim and add the bouquet garni, pearl barley and seasoning.  Simmer until the meat is almost cooked.
  5. Add the vegetables to the stock and simmer until all the ingredients are cooked.
  6. Remove the meat and cut into small dice.
  7. Add the meat to the broth.  Add the chopped parsley.  Adjust the seasoning and serve.

 

 

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