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.