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Kale Brosse

A Scottish broth of ox‑head or cow‑heel, kale, and oatmeal.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Kale Brosse

Ingredients

Directions

Make the broth

  1. Make a broth with the ox‑head or cow‑heel and boil until oil floats on top.

Cook and serve

  1. Add the shredded greens to the broth and boil.

  2. In a bowl, mix the oatmeal with a little salt and quickly add 1 cup of the hot broth, forming small knots.

  3. Stir the oatmeal mixture into the broth, bring to a boil, and serve hot.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Oatmeal
Toasted oatmeal thickens the broth and gives it a grainy, hearty body.
Ox-head or cow-heel
Gives the broth its rich flavor and body from gelatin and fat.
Greens
Add fresh vegetable flavor and color to the broth.

The step that matters

Forming the oatmeal knots. Oatmeal added directly to hot broth clumps unevenly. Mixing it first with salt and a measure of hot broth lets the starch hydrate gradually into small, separate knots, so the finished brose stays smooth rather than lumpy.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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