Scotch Broth
Ham Shank . 1 1/2oz pearl barley . 2 carrots . 2 leeks . 1 small turnip . 1 stick celery . 1
dsp parsley . 1 tsp salt . pepper .

Simmer shank and barley for 1 hour.
Extract meat, barley and 1 pint of stock.
Add water, vegetables (not carrot) and simmer for 2 hrs.
Add grated carrot 20mins to end of cooking time.
Skim fat . Add parsley and seasoning.

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Leek Soup
1 lb thick white leeks . 3/4 lb potatoes . 1/2oz marge . 1 pint veg stock . 1/2 pint milk . 1
egg yolk (opt) . salt and pepper .

Fry up veg.  Add stock and season.  Part process.
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Onion Soup
2lb onions . 1oz marge . 2pts veg stock . 1 *clove/bay leaf/blade of mace . flour to thicken .
salt and pepper . 1/4pt milk or cream (opt)

Slice onions, lightly fry in butter 10mins (slowly).
Add stock and spices.  Simmer until onions are tender.  Process.
season

NB each 1pt=1/2oz flour (blend with any of the liquid)

NB  Brown onion soup = use brown stock.  Brown onions very slowly in the fat (about
20mins) before adding the stock.
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French Onion Soup
2oz fat bacon . 6 medium onions . 1/2oz flour . s&p . 1/2tsp french mustard . 11/2pt stock .
1/4pt w/wine or cider . 6 sm slices of bread . 2oz cheese . little butter .

Chop bacon. Fry until fat runs freely.
Slice onions. Fry in bacon fat until golden
Add flour, s&p - continue frying
stir in mustard,stock and wine
simmer until onions soften
add cheese on toasted bread
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