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Nannyp
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Scotch BrothI am making this today.
I found an old lamb bone in the freezer the other day. I had another route around in there and found a small amount of lamb gravy left over from a stew, and also a small bag of cooked chicken leg. I also made a rich chicken stock the other day with 3 carcasses....so all, but the chickens pieces are in my big slow cooker pot, on top of the woodburner.
Split peas and pearly barley are soaking in a bowl of water.
I have looked at some recipes online, and I can see that Scotch Broth is normally a bit of a mismatch of ingredients, plus the run of the mill ones.
I have a large bag of potage veggies in the freezer, so will us those, and for cabbage I will use the other half of yesterdays brussels 
I have never made it before, and not eaten it since I was very young...and it is ages since I have used pearly barley in cooking...so looking forward to the outcome.
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Manta Ray a l'Anglaise
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I love pearl barley and use it often - especially in lamb stews, leek and potato soup and Scotch Broth. There is no need to soak it - just give it a quick rinse and away you go.
Itsyray
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Nannyp
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I never used to soak pearly barley, but as the recipe I looked at said to, I thought I would.
Not tasted it yet, as the chick pea and chestnut curry smelled too good. 
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Nannyp
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Well, we had this yesterday, as our main meal with some home baked bread. It was lovely and very filling. It wasn’t highly flavoured, as it is an old recipe, so no garlic or chilli and such.
I have filled 3 containers and frozen them, so we have 3 more meals for very little money.
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Manta Ray a l'Anglaise
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| Nannyp wrote: | | Well, we had this yesterday, as our main meal with some home baked bread. It was lovely and very filling. It wasn’t highly flavoured, as it is an old recipe, so no garlic or chilli and such. |
Chilli and especially garlic is not appropriate in a recipe such as this*, it wasn't available to the people who would have originally made it and to put it in would be to spoil it and change it's character to something else - in my opinion
| Nannyp wrote: | | I have filled 3 containers and frozen them, so we have 3 more meals for very little money. |
That is excellent news - and my way of cooking 
* I say especially garlic because garlic would probably be the one thing you (not you in particular Nannyp, but any of us)would perhaps think to bung in as an extra, but it isn't necessary or needed
Itsyray
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dingsy
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I find adding a tin of choped tomatoes (important to be chopped, and not passata), can give it an extra bit of flavour. But I have to confess that I quite like the milder flavour, to fully apreciatte the lamb stock. So many of my soups are based on chicken stock, that it's good to get another meaty flavour occasionally.
Hope you added enough veggies so that it was "thick enough to dance on"-otherwise it can't truly be classed as "Scotch"!!!
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Nannyp
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Yes Ray, I agree about the garlic and resisted the temptation.
Yes Elaine, I did
I think I will be more careful next time, as I mixed my stocks to bring up the quantity....oh, and my meats...so it was a mix of lamb and chicken.
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caprice62
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not scotch broth but really lovely
left over lamb
2 large oiions
dried mixed herbs
garlic (to your taste)
leeks
1lb carrots
a couple of parboiled pots
any other root veg you have can go in
butter beans (precooked if using dried.. if not a can)
cut off as much lamb from the bone as poss
(roast the bone with some extra onions etc then boil up for stock )
chop onions,leeks and garlic cook for a few minutes in oil
put lamb,herbs and all the veg in a stew pot barely cover with stock (or use a stock cube) cover with thinly sliced potatoes s and p and grated cheese cook in oven until pots are nice and crispy
I also sometimes bung in a tin of toms
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Nannyp
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Sounds yummy, sadly, lamb bones rarely arrive in this household nowadays
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caprice62
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would do just as well with chicken
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