Recipes > Soup > Scotch Soup

Scotch Soup


Cut a sheep's liver into pieces and stew with the sheep's head in 4 quarts of water.

Add sliced onions, sliced leeks, carrots, turnips, parsley and thyme, salt, pepper and a few cloves.

Let all cook until tender; then strain. Let stand until cool.

Skim off the fat; heat and mix with flour until brown; let boil.

Add a glass of white wine. Cook all together and serve hot.


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365 Foreign Dishes (1908).

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