Scotch Broth.

A dish — neck or shoulder of mutton and pearl barley carry it.

Soups.

contains glutencontains dairycontains meat

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

Make it lactose-friendly

1 tablespoonful of butter → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Remove all the fat from the mutton and cut the lean meat into cubes.
Put the cubed meat in a stewpan with the minced onion, carrot, turnip, and celery, the salt, the pepper, and the pearl barley, well washed.
Tie the bones in a piece of coarse white netting and add them to the stewpan.
Add the 1420 ml of cold water and cover the stewpan.
Place the stewpan on the stove and heat slowly to the boiling point.
When it reaches the boiling point, skim it and move it to one side of the stove where it will only bubble slightly.
Cook in this manner for 3 hours, taking care that it only bubbles gently the whole time.
At the end of the 3 hours, take out the bones.
Put the butter in a small saucepan and set it on the fire to heat.
When the butter is hot, stir in the flour and cook, stirring constantly, until the mixture is smooth and frothy.
Stir this mixture into the broth, then add the chopped parsley.
Cook for 10 minutes longer.

Steps last refined 2026-11-12 — we sharpen our recipes every week, so check back.

Nutrition (estimated, per serving)