Scotch Barley Broth
- 2 lb. Shoulder of mutton
- 1 c Dried green peas
- 1/2 c Pearl barley
- 2 quart Cold water
- 1/4 tsp. 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.
This recipe is out of Old Nova Scotia Kitchens by Marie
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