Definition of Scotch broth

1. Noun. A thick soup made from beef or mutton with vegetables and pearl barley.

Generic synonyms: Soup

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

Scorpionida
Scorpions
Scorpios
Scorpius
Scorsese
Scorsesean
Scorzonera hispanica
Scot
ScotE
Scotch
Scotch Game
Scotch Tape
Scotch and soda
Scotch asphodel
Scotch broom
Scotch broth (current term)
Scotch cramp
Scotch crow
Scotch crows
Scotch egg
Scotch eggs
Scotch fillet
Scotch fillets
Scotch finger
Scotch fir
Scotch gale
Scotch hands
Scotch kiss
Scotch laburnum
Scotch marigold

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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