World Famous Recipes

SCOTCH BROTH

2 quarts of the Liquor in which Mutton has been cooked

Salt

1 oz. Rice

1 Carrot

1/2 Turnip, and Stalk of Celery

Total Cost—1 1/2 d.

Time—One Hour.

Carefully remove all the fat from the liquor; put it into a saucepan. Wash the rice and cut all the vegetables into dice; stir them in, and simmer by the side of the fire for an hour. It must be cooked very slowly and without the lid. Add salt to taste, and pour it into a tureen. Pearl barley may be used instead of rice.

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