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Scotch broth is a filling soup, originating in Scotland but now obtainable worldwide. The principal ingredients are usually barley, stewing or braising cuts of lamb or mutton (or, less authentically, beef), and root vegetables such as carrots, turnips or swedes. Greens - particularly cabbage and leeks can also be added, usually towards the end of cooking to preserve flavour and texture. Dried pulses are often used too. The proportions and ingredients vary according to the recipe or availability. Scotch broth is often sold ready-prepared in cans. As with many slow-cooked composite dishes, it is often claimed to taste even better when re-heated. [edit] Victorian recipeFrom the 1881 Household Cyclopedia (U.S. units of measure):
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