Had some 'minestrone' tonight and although home made and quite good, it was no where near as tasty as the broth my mum used to make. I've just gone through her old recipes, but can't find anything. Does anyone (from Ossie naturally!!) remember the ingredients and cooking times? If I remember correctly, it had to be cooked for ages
Broth
- Thread starter sm_counsell
- Start date
I can't really chop veg now, so to make sure I'm still getting my 'five a day', my Mum makes me broth and dumplings throughout the winter months.
I don't know how it's made, just that it's delicious, and cooked for hours.
The broth I get, chicken is substituted for the mutton/lamb, as slightly healthier alternative.
There's a recipe here, which sounds about right. It definitely needs pearl barley in it.
A Taste of Lancashire Recipe Book
There was also an old thread, about the broth posy.
http://www.accringtonweb.com/forum/f80/posy-or-mix-34158.html
I don't know how it's made, just that it's delicious, and cooked for hours.
The broth I get, chicken is substituted for the mutton/lamb, as slightly healthier alternative.
There's a recipe here, which sounds about right. It definitely needs pearl barley in it.
A Taste of Lancashire Recipe Book
There was also an old thread, about the broth posy.
http://www.accringtonweb.com/forum/f80/posy-or-mix-34158.html
There isn't any one recipe...every family seemed to have their own version.
Bacon ribs or a ham bone(ham shank) featured in ours, with steeped peas......they were put in a pan together and simmered for hours.......when the peas had all 'fallen' a variety of chopped root vegetables were added, leek too and also simmered for a long time, cabbage or curly kale was put into the broth.......dumplings were added about half an hour before the broth was to be served. You added more stock if you wanted it a bit thinner.
It always tasted better after standing overnight.
Bacon ribs or a ham bone(ham shank) featured in ours, with steeped peas......they were put in a pan together and simmered for hours.......when the peas had all 'fallen' a variety of chopped root vegetables were added, leek too and also simmered for a long time, cabbage or curly kale was put into the broth.......dumplings were added about half an hour before the broth was to be served. You added more stock if you wanted it a bit thinner.
It always tasted better after standing overnight.
i make mine in the slow cooker, put it on first thing and then it's ready for Reece when he comes home from school, i usually have some sort of meat in my freezer, beef/turkey or pork so defrost that the night before and just stick it into the slow cooker with the broth, Reece loves dumplings in it too, as i do
Thanks Garinda, I must be one step away from Alzheimer because after reading your thread, I remembered that I had brought the "Taste of Lancashire" book from England some years ago. Just have to find it now!
Thanks to all the others for their suggestions
Haven't had broth since my Dad died 8 years ago, he did a mean Borth, with little lads in, can still taste it now
Some good Lancashire recipes on here.
Food and Recipes
As it says for their broth recipes, traditionally the dumplings should have suet in them.
Food and Recipes
As it says for their broth recipes, traditionally the dumplings should have suet in them.
Remember the wife having a go at making dumplings, don't think she got the mix right though, there ended up more dumplings than broth, hell they don't half swell in that pan
Broth tastes better when it has had dumplings in......even when the dumplings have been eaten.
You can get easy peasy dumpling mix now, which you just add water to.
Not a bad alternative, if you're not a cack-handed cook.
No it wasn't the 'Taste of Lancashire' but it's about Lancashire recipes and I found broth , but what about these:
'How to pickle cockles?
' Tosset cakes'
'Noddin puddin'
Willing to share if anyone is interested!!
That cheatingYou can get easy peasy dumpling mix now, which you just add water to.
Not a bad alternative, if you're not a cack-handed cook.
Well at least your minestrone is authentic, Susan.
This was my Mum's when she started a recipe book for me:
1lb Brisket of Beef (boiling beef).
1 Carrot
1 Turnip
Cabbage and broccoli, peas, barley, mixed herbs.
Soak peas overnight in boiling water.
Use a large pan, boil your beef for about an hour then add chopped vegetables.
Tablespoonful of barley and about 1/4 lb peas and pinch of mixed herbs.
Boil slowly for about 2 hours, then take meat out and add suet dumplings and boil for half an hour.
Where is the thyme ? Certainly remember those yukky twig bits.
This was the recipe for suet dumplings ... hahaha .. I just guess.
1/4 lbs plain and self-raising flour mixed.
2 ozs flaked suet (Kilverts.. )
Pinch salt.
Mix with cold water with a knife as though you were making ordinary pastry. Divide into small portions and roll into balls.
1lb Brisket of Beef (boiling beef).
1 Carrot
1 Turnip
Cabbage and broccoli, peas, barley, mixed herbs.
Soak peas overnight in boiling water.
Use a large pan, boil your beef for about an hour then add chopped vegetables.
Tablespoonful of barley and about 1/4 lb peas and pinch of mixed herbs.
Boil slowly for about 2 hours, then take meat out and add suet dumplings and boil for half an hour.
Where is the thyme ? Certainly remember those yukky twig bits.
This was the recipe for suet dumplings ... hahaha .. I just guess.
1/4 lbs plain and self-raising flour mixed.
2 ozs flaked suet (Kilverts..
)Pinch salt.
Mix with cold water with a knife as though you were making ordinary pastry. Divide into small portions and roll into balls.
Yummy. Mum nearly always baked her own bread and muffins. Not in her recipe book, unfortunately...
What was that navel thingy in the middle all about ?
Yummy Yummy Kate, I'm in most days you can drop dish full round my gaff the next time you make itThis was my Mum's when she started a recipe book for me:
1lb Brisket of Beef (boiling beef).
1 Carrot
1 Turnip
Cabbage and broccoli, peas, barley, mixed herbs.
Soak peas overnight in boiling water.
Use a large pan, boil your beef for about an hour then add chopped vegetables.
Tablespoonful of barley and about 1/4 lb peas and pinch of mixed herbs.
Boil slowly for about 2 hours, then take meat out and add suet dumplings and boil for half an hour.
Where is the thyme ? Certainly remember those yukky twig bits.
This was the recipe for suet dumplings ... hahaha .. I just guess.
1/4 lbs plain and self-raising flour mixed.
2 ozs flaked suet (Kilverts..
Pinch salt.
Mix with cold water with a knife as though you were making ordinary pastry. Divide into small portions and roll into balls.