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Definition of Scotch broth
1. Noun. A thick soup made from beef or mutton with vegetables and pearl barley.
Definition of Scotch broth
1. Noun. A filling soup with barley, meat, and root vegetables, originating in Scotland. ¹
¹ Source: wiktionary.com
Lexicographical Neighbors of Scotch Broth
Literary usage of Scotch broth
Below you will find example usage of this term as found in modern and/or classical literature:
1. The Dinner Year-book by Marion Harland (1878)
"Scotch broth. Mutton Pie. Stewed Tomatoes. Cabbage Salad. ... Scotch broth.
Take the fat from the top of the broth in which the mutton was boiled yesterday. ..."
2. The Boston Cooking-school Cook Book by Fannie Merritt Farmer (1896)
"Scotch broth. Wipe three pounds mutton cut from fore-quarter. Cut lean meat in
one-inch cubes, put in kettle, cover with three pints cold water, ..."
3. Kettner's Book of the Table: A Manual of Cookery, Practical, Theoretical by Eneas Sweetland Dallas (1877)
"The principle of Scotch broth is to make a pot-au-feu of mutton, ... Here we give
the receipt only for what is especially in England called Scotch broth. ..."
4. Mary Elizabeth's War Time Recipes, Containing ... Recipes for Wheatless by Mary Elizabeth (1918)
"Scotch broth Boil a three-pound piece of mutton (neck or shin) in four quarts of
cold water and a table- spoonful of salt. Let it boil slowly for about one ..."
5. The Murrey Collection of Cookery Books by Thomas Jefferson Murrey (1895)
"Scotch broth.—Take two pounds of mutton trimmings ; cut into neat pieces ; put
into a saucepan with three quarts of water, one large red onion, salt, ..."
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