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Scotch Beef Broth

A broth made from beef stock, seasoned with sea salt and oatmeal, simmered for two hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Scotch Beef Broth

Ingredients

Directions

  1. Remove the fat from the beef broth.

  2. Season the broth with coarse sea salt.

  3. Add the oatmeal and boil gently for two hours.

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

Beef broth
Provides the main liquid and savoury beef flavour of the soup.
Oatmeal
Thickens the broth as its starch swells and softens during long simmering.

The step that matters

Boil gently for two hours. Oatmeal thickens the broth through starch swelling during extended simmering. A hard boil can break up the grains and cloud the broth, so keep it at a gentle simmer.

“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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