Hide Article Text (OCR)
Scotch Broth.—2lb. neck of mutton, 2 large carrots, 4 leeks, 2 turnips, 4 stalks celery, 1 gallon water, 1 teacupful barley, 2 tablespoonfuls chopped parsley, 30Z. flour, salt, and pepper. Divide meat into small pieces, and remove fat. Put it into saucepan with cold water ; bring to boil; add all ingredients, except parsley and flour—the vegetables cut into small squares—and simmer slowly 2 hours. Moisten flour with cold water, add to broth, and stir in parsley.
Newspaper Details
Temperance Caterer
London, Middlesex, GB
Sat, Dec 15, 1900
Page 13
Full Page
Clipped by
Anna F.
NA, 08 Aug 2022
Other Publications Near London, Middlesex
Bingleys Journal
Arminian Magazine
London Daily Mail
London Stars and Stripes
London Daily Universal Register
