| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Scottish |
Scottish |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Beef shank meat |
| 1/2 |
lb |
Beef kidney |
| 184 |
g |
Quick-cooking barley |
| 4 |
|
Beef bouillon cubes; (4 to 6) |
| 3 1/2 |
pt |
Water |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Put all ingredients in a pot.
Bring to a rolling boil on high heat.
Turn heat to low, simmer for 2 hours.
Cool, blenderize until smooth.
Reheat and serve.
Converted by MC_Buster.
NOTES : Hough is the Scots word for beef shank. The use of variety meats
such as kidney is common in Scottish cooking, as, being a poor country,
nothing went to waste. In fact, variety meats are much higher in protein
and other nutritional substances than ordinary meat and therefore not only
tasty but also economical. Again, this is a dish of spartan simplicity, yet
the taste is rich and filling.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Been falsely accused of the most awful things? Then you know how God feels”