Title: Scotch Barley Broth
Categories: Soups/stews, Canadian
Yield: 1 Servings
2 lb Shoulder of mutton
1 c Dried green peas
1/2 c Pearl barley
2 qt Cold water
2 ts Salt
1/4 ts Pepper
2 Onions, chopped
3 Carrots, diced
1 c Turnip, diced
1/2 c Celery, diced
1 tb Parsley, chopped
Soak green peas overnight and soak barley for 2 hours. Wipe meat and
trim off fat. Put into broth pot with cold water, salt and pepper.
Slowly bring to the boiling point and skim. Add peas, barley and
onions and simmer gently for 2 hours. Cool then skim fat from broth.
Bones may be removed if desired. Add carrots, turnip and celery and
simmer 30 minutes until vegetables are tender. Season with more salt
if needed and pepper to taste. Twenty minutes before serving, add
parsley and remove any film of fat that has gathered on the surface.
Out of Old Nova Scotia Kitchens by Marie Nightingale shared by
Elizabeth Rodier Conf: (1010) F-COOKING The book mentions Portable
Soup (sometimes called Pocket Soup or Glue) that was made by
simmering stock for 12 hours and then boiling/stirring constantly for
8. Then solid stock was formed into small cakes. Sea-faring men and
woodsmen could carry them in their pockets.
The Public Soup House in Halifax (spring 1818) distributed 100
gallons of soup daily made from 50 pounds of beef and vegetables.
