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This is a traditional Scottish recipe for a hot soup or broth. This recipe has many variants and is often handed down from generation to generation.
Whilst Mutton is the traditional ingredient (for stock purposes) for this soup, some form of boiling fowl (stewing fowl) or shin of beef may be used as a direct replacement. This should provide sufficient quantities for approximately seven people. Try to use fresh vegetables where available.
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As with all recipes which involve cooking and baking a sensible approach must be taken especially when dealing with warm or hot (temperature) ingredients. If you are unable to take due care, please do not attempt to make any of these recipes. All recipes are tried at your own risk.
For US to UK equivalents for food weights and measurements see this rough guide