Scottish Lamb and Vegetable Soup – Lady Tillypronie’s Scotch Broth

Clean the vegetables, slice the onion and cut everything into slices.

Put the lamb, two thirds each of the onions, turnips and berries with 1 l of salted water and the peppercorns, boil and simmer for 3 hours with the lid closed.

Cool and skim off the fat. Drain and keep the clear soup. Debone the meat and cut into chunks, discarding the fat and vegetables.

Rinse out the cooking pot. Pour in the clear soup with the remaining vegetables and the rolled barley repeatedly and simmer gently for 45 min with the lid on. Add the lamb and heat in the vegetable soup for 5 min.

The recipe was written down by Lady Clark of Tillypronie around 1880, and she collected thousands of recipes from 1841, when her family took in refugees from France. In 1851, she married a diplomat and traveled to learn the cuisine of many European countries.

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