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 A Traditional Scottish Recipe for Wholesome Stock / Broth

Rules for making a nourishing Stock / Broth.
Use double the weight of water as meat
Add enough salt to facilitate the separation of scum
Use strong heat early in boiling as this quickly brings any scum to the surface of the liquid for removal
After removing the scum, apply the least heat possible that allows the broth to simmer gently.



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Stock / Broth Ingredients

Rump, Shin or neck of beef chopped up into small pieces.
2 pints of water for each pound of rump or shin - or 1 litre of water per 0.5 kg of meat.
Fresh trimmings of lean mutton, veal, poultry - anything that's available. Especially flavoursome are on old fowl, a rabbit or knuckle of veal.
For every pound (0.5 kg) of meat, four carrots, two turnips (swedes), four large onions, four cloves, two leeks, herbs to taste and (optional) a head or two of celery.


Stock / Broth Method

  Add the meat and any meat trimmings available to a soup pot and add double the weight of water. Bring quickly to the boil and and add 2 teaspoons of salt per pint (half litre) of water.

  Remove any scum that comes to the surface.

  When there is no more scum, add in all of the vegetables and herbs.

  Simmer the broth gently for four hours.

  All to cool and skim off any fat that comes to the surface.

  Strain the broth through a fine cloth and set by for when required.

Traditionally, the meat and vegetables used to prepare the broth would be eaten as a meal in themselves.



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