The Scots Kitchen by F. Marian McNeill

  • Barley-broth or Scotch broth (page 91)

    from The Scots Kitchen: Its Traditions and Recipes The Scots Kitchen by F. Marian McNeill

    • Categories: Soups; Scottish
    • Ingredients: mutton neck; mutton shoulder; beef; marrow bones; pearl barley; pot barley; onion; leek; cabbage; turnips; swede; carrot; parsley; salt; pepper; dried peas
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Notes about this book

  • mjes on August 07, 2021

    Bere or barley bannocks - old method (pg 228) - I made these as a favor for my son - a bit of research on the history of bread and choice of flours. I love barley breads and was very pleased with these bannocks although I suspect most people would prefer the modern version with baking soda and buttermilk.

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