SC - RE:SC Barley

[Robin Carroll-Mann]

And it came to pass on 25 Jul 00,, that RANDALL DIAMOND wrote:

> I adore barley.  Has anyone got  a good recipe for a 
> barley soup sort of like Cambell's "Scotch Broth"?  Its
> very tasty, but way too frugal on the mutton bits, carrots 
> and barley to be really satisfying.  Maybe that's the Scotch
> part.  It is doubtful that it's Scottish or period, but I would 
> love to have someone make up a big pot with lots of the 
> good stuff at Pennsic for lunch one day.

De Nola says that one should cook barley in chicken broth.  He 
suggests adding almond milk and sugar, but goes on to say that these 
are optional, especially is the broth is nice and fatty.  Saffron is another 
optional ingredient.  It's not Scotch broth, but it is period, and you could 
make the consistency soupy or porridgy, as you preferred.



Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net