Scots Broth: serves 4
1 lb (450g) neck of mutton or lamb, fat removed
2 oz (50g) pearl barley
2 oz (50g) fresh or frozen peas, OR...
...quarter pint measure of split peas
1 medium onion, sliced
1 small leek, white part only, sliced
half a small white cabbage, shredded
1 large carrot, diced
1 medium white turnip, diced
1 tblsp chopped fresh parsley
2 1/2 pints (50 fl oz) water
salt and pepper
Slice the meat into four 'cutlets' and put into a pan with the water, bring to the boil then remove any scum from the surface. If using dried split peas, add them to the water with the meat (if possible, soak the peas for several hours in water prior to this). Season to taste, then simmer for one hour before adding the prepared onions, leeks, carrots, and barley. Cover and simmer for 30 minutes, then stir in the shredded cabbage and add more seasoning if necessary. Simmer for five minutes then add the parsley, then after a further five minutes the vegetables and meat should be tender. Serve the broth hot, with or without a portion of meat, as this traditionally was often served after with a caper sauce.
1 tblsp plain flour
1 tblsp butter
2 tbslp capers plus 1 tblsp of their juice
5 fl oz (150ml) milk
5 fl oz (150ml) lamb stock
salt and pepper
Melt the butter in a pan and stir in the flour. Cook for one minute then add the milk and stock, stirring constantly to avoid lumps. If too thick, add a little more milk or stock. Add the capers and juice, stirring until smooth and creamy. Serve poured over sliced cooked mutton or lamb.