Scotch Broth

Recipe No. 526 from the U.S. Army’s WWII cookbook — Soups. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Ingredients

• Lamb bones and meat — 18 pounds
• Water — 7¾ gallons (31 No. 56 dippers)
• Salt — 3 ounces (6 mess kit spoons)
• Pepper — as needed
• Barley, pearl — 1½ pounds (1 mess kit cup)
• Carrots, diced — 3 pounds (2½ No. 56 dippers)
• Turnips, diced — 3 pounds (2¼ No. 56 dippers)
• Onions, sliced — 12 ounces (¾ No. 56 dipper)
• Celery, diced — 2½ pounds (2½ No. 56 dippers)
• Parsley, chopped — 2 ounces (¼ mess kit cup)

Directions

1. Saw bones into pieces; cover with water.
2. Cover and heat slowly to boiling point; reduce heat and simmer 2 hours.
3. Skim; remove bones. Cut meat from bones.
4. Combine lamb broth, salt, pepper, barley and all vegetables except parsley; mix well.
5. Cover and heat to boiling point; reduce heat and simmer 1 hour.
6. Chop meat cut from bones; add meat to soup.
7. Add parsley just before serving.

Notes

SCALED TO 8 SERVINGS (the original is ÷12.5): Lamb bones and meat — 1 lb 7 oz Water — 2½ qt Salt — about 1½ tsp Pepper — to taste Barley, pearl — 2 oz Carrots, diced — 3¾ oz Turnips, diced — 3¾ oz Onions, sliced — 1 oz Celery, diced — 3¼ oz Parsley, chopped — about 1 tsp

½ mess kit spoon curry powder may be added to recipe above if desired.

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 526, Soups. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.