Scotch Broth Recipe

Boil very tender a piece of thin brisket of beef, with trimmings of any

other meat, or a piece of gravy beef; cut it into square pieces; strain

off the broth and put it in a soup-pot; add the beef, cut in squares,

with plenty of carrots, turnips, celery, and onions, cut in shapes and

well boiled before put to the broth, and, if liked, some very small suet

dumplings first boiled. Season it to your palate.

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