April 11, 2009

Dad's Scotch Broth Recipe

Cleaning up files today, and ran across this recipe from my Grandfather, James Preston Owens. No guarantees, but he did live to be 102.

Dad's Scotch Broth

  • 2 or 3 Lamb Shanks
  • 2 cups carrots
  • 2 cups celery
  • ¼ cup parsley
  • 2 medium sized onions
  • 1 large potatoe
  • ¾ cup barley (if you like barley, 1 cup)
  • 1 bay leaf
  • 2 pats butter
  • clove of garlic
  • salt and pepper to taste
Put lamb in about 4 quarts of cold water and simmer until tender (about 1-¼ to 1-¾ hours). Skim the top after cooking about 30 minutes.

Chop rather finely carrots, celery, onions, parsley, and garlic, and put in a bowl - cover with cold water.

When lamb is tender, remove and put chopped vegetables in pot including water that covered them. Remove lamb meat from bones, chop finely, and add lamb and bones to pot. Also add bay leaf, barley, butter, and seasoning. Simmer 45 minutes.

Chop finely one potato, add to pot, and simmer another 20 to 35 minutes.

Makes about 4 quarts. A bit more vegetables won't do any harm.

N.B. As the recipe is in his handwriting, it could well be that the 'Dad' refers to his father, Carlton Owens, of Newnan, Georgia. Posted by netrc at April 11, 2009 10:33 AM