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A Traditional Scottish Recipe for Wholesome Stock / BrothRules 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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Cock-a-leekie | Scotch Broth (Mutton) | Scotch Broth (Beef) | Hare Soup or Bawd Bree | Wholesome Stock / Broth | Stovers / Stovies | Lorne Sausage | Rook Pie | Poached Salmon | Scotch Hotch Potch | Haggis | Plum Pudding | White Puddings / Mealie Puddings | Liver Puddings | Rice Pudding | Traditional Scotch Shortbread | Petticoat Tails | Basic Scottish Shortbread | Venison Collops | Scotch Beef Collops with Onions | Stewed Onions Mashed Turnips | Mashed Potatoes / Chappit Tatties | Green Pease | Links | Calves' Feet Jelly | Mixed Spices | |
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