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English cookbook, 1820
Page 126
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Lady Glasgows receipt for Scotch Broth. - Six pound of Beef or Mutton to one Gallon of Cold water with as much Barley as you think proper - the Barley must be well washed in several waters before it is put in with the Meat. - Stir it over a slow fire for 3 hours, then put in Carrots, Turnips, Onions, Thyme, and Parsley, cut down one small Cabbage and put it in an hour after the rest stir this well together till the vegitables are ready. - then serve it to the table. - the Pot must be very well skinned and free from Fat before the Vegitables are put in Hare Sauce, Weston Baste the Hare with Milk and by the time the Hare is roasted enough the sauce becomes thickish put some
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Lady Glasgows receipt for Scotch Broth. - Six pound of Beef or Mutton to one Gallon of Cold water with as much Barley as you think proper - the Barley must be well washed in several waters before it is put in with the Meat. - Stir it over a slow fire for 3 hours, then put in Carrots, Turnips, Onions, Thyme, and Parsley, cut down one small Cabbage and put it in an hour after the rest stir this well together till the vegitables are ready. - then serve it to the table. - the Pot must be very well skinned and free from Fat before the Vegitables are put in Hare Sauce, Weston Baste the Hare with Milk and by the time the Hare is roasted enough the sauce becomes thickish put some
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