Results 1 - 10 of 29 for scotch broth

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Place the lamb in a large casserole. Cover with cold water. Cover casserole and simmer for 1 hour. Add remaining ingredients and simmer for 1 hour. ...

Heat oil in ... Remove meat cut into small pieces (remove gristle, bones, fat). Add to soup. Season to taste. Scotch broth freezes and reheats very well.

Trim fat from lamb, cut lamb into 3/4 inch cubes. Heat lamb, water, barley, salt and pepper to boiling in Dutch oven. Reduce heat. Cover and simmer 1 ...

Put lamb and barley in a large pot. Add 2 quarts water, salt and pepper. Bring to a boil. Reduce heat, cover and simmer about 2 hours. Add ...

Remove the bones and all the fat from the mutton. Cut the meat into small pieces and put into stew pan with the water, chopped vegetables, barley and ...

Put into a pot half full of cold water. Simmer all day. Then add bite-size carrots and turnip about 1-2 hours before done. Add shredded cabbage (1/2 ...

Cook bones in water until meat falls away (2-3 hours). Add everything except carrots and parsley and simmer 40 minutes. Add carrots and parsley and ...

Use a 4 to 5 quart Dutch oven. Boil meat on high heat. Skim foam. Add barley, salt and pepper. Reduce to low heat, simmer partially covered for 1 ...

Cut lamb into small neat sections. Remove as much fat as possible. Put into large saucepan with water. Bring to boil and remove scum. Cover and ...

Saute carrot, celery, ... mushrooms in oil. Add barley. Stir in chicken broth. Simmer 1 hour on low. ... chicken. 10 minutes before serving, add yogurt.

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