Tuesday, December 04, 2007
Scotch Broth
You already have:
Large pot
Carrots, Celery, Onions
Butter (or margerine)
You will need:
~2lbs of lamb stew meat, or a (cooked) leg of lamb.
Pot barley
oatmeal
You might want:
A stock pot (also known as a Really Large pot)
If you are starting with lamb stew meat, you can either brown it first, or not, by preference. My recommendation, partly because lamb stew meat is tricky to find at your local grocery, is to get a leg of lamb, roast it, have yummy roast lamb, and then start making scotch broth.
Put the meat or lamb bone into the pot, fill it with water, and boil as per the following chart:
-browned stew meat: an hour or so
-uncooked stew meat: a couple hours, or until the meat is well cooked through
-lamb bone: as long as you feel like. I recommend at least overnight, on a slow boil. Leaving the boiling stock to your children in the will is probably not necessary, unless you want then to have a really good broth.
If you're doing this with a bone, strain the stock into another pot before continuing. Kinda important, this step.
Chop up a couple cups (total, not each) of carrot, celery and onion and throw them in. Throw in a generous handful of barley, and if you're working from a leg of lamb, chop up any leftover meat and throw it in, too.
Boil it gently for another hour or so.
In a frying pan, melt about a quarter cup of butter (or margerine, if you insist) and brown about a quarter cup of oatmeal in it.
Dump the browned oatmeal into the soup, and let it sit on it's gentle boil for another 10 minutes or so. Long enough to set the table and yell at people to come eat.
James
Labels: Cooking isn't complicated
posted by James at 12:33 PM
1 Comments:
Mmmmm..... sounds delicious.
I think I'll go have some more.
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