Saturday, April 14, 2012

Scotch Broth with Fava Beans


Saturday April 7
We got a giant leg of lamb for Easter/Passover, though Barbara managed to restrain herself from rubbing it on the doorposts.  Holt boned it out today and used the bone to make Scotch broth. 


There were a couple of changes, one small and one large.  The small was to add thyme as well as rosemary to the simmering broth.  The large was to throw in a bunch of parboiled fava beans and simmer them a while before serving.  With such exotic Mediterranean additions, this broth was like the Scottish Enlightenment.

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