Having just put together some Scotch broth for tomorrow, I came upon this piece (I had decided to read up on Scotch broth). Hopkinson's and mine differ in minor details — I used kale instead of cabbage — but we have seem to arrived at the same ideal:
A good Scotch broth should, once thoroughly cooked, have a look about it that says, 'Hmmm ... yes, a dull bowlful if ever I saw one.' Any Scotch broth that looks too colourful [save for plenty of chopped parsley added at the end], too neatly and finely diced - or, heaven forbid, too thin - should be looked upon as an interloper.
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