Lunch
Glasgow broth
A page-cited historical lunch recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- One quart of strong mutton stock, from which every particle of fat has been removed.
- One cupful of barley that has been soaked in tepid water for three hours.
- One large carrot, one turnip, two onions, four stalks of celery, half a cupful of green peas and the same of string-beans, parsley and four or five leek tops.
- Cut the vegetables up small and parboil them for ten minutes.
- Drain and put over the fire in the stock.
- Simmer slowly for three hours.
- Have ready a good white roux made by heating a heaping tablespoonful of butter in a pan and stirring into it a tablespoonful of flour.
- Boil one minute and serve.
Historical transcription
Source method
- 1
One quart of strong mutton stock, from which every particle of fat has been removed. The liquor in which a leg of mutton has been boiled will do well for this purpose. Boil it down for an hour before making the broth, as it should be strong.
- 2
One cupful of barley that has been soaked in tepid water for three hours. One large carrot, one turnip, two onions, four stalks of celery, half a cupful of green peas and the same of string-beans, parsley and four or five leek tops.
- 3
Cut the vegetables up small and parboil them for ten minutes. Drain and put over the fire in the stock. Simmer slowly for three hours. Have ready a good white roux made by heating a heaping tablespoonful of butter in a pan and stirring into it a tablespoonful of flour. Add a few spoonfuls of the soup to thin it, and stir into the broth. Boil one minute and serve.
- 4
This recipe, given to me in rhymes a century old by a distinguished professor in the University of Glasgow, is the genuine Scotch broth dear to the Scottish heart and stomach. It is nowhere as delicious as in the Highlands, but it is good everywhere.
Nutrition pending
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