Bally bostin' food and memories frum the Black Country
Turkey Broth
Location: Wolverhampton
Ingredients
- Slices of tongue from the butcher
- Potatoes
- Oil
- Salt, Pepper & Vinegar
- Tomatoes
- Optional – pickled cabbage
Method
Chop turkey into medium sized pieces (don’t be too fussy).
Peel and chop all veg into medium sizes again don’t be too fussy (not potatoes).
Add turkey and veg (not potatoes) to a large saucepan.
Put oxo cubes in jug and add enough boiling water to cover turkey & veg.
Add salt + pepper to saucepan and bring to boil.
(Alternatively, you can put this in a casserole dish in the oven at this stage).
Whatever method you use simmer for 2-3 hours, topping up water as needed (if oven cooking once boiling turn to low/medium heat).
Add more seasoning if required.
30 minutes before cooking peel and chop potatoes.
Boil for 20 minutes in salted water.
Drain potatoes.
Serve and enjoy with crusty bread.
Joyce Gibson
Top tip
If you like the consistency thicker at the beginning soak a cup of pearl barley in boiling water for 10 minutes, drain and add to turkey and veg at the beginning of recipe, or add cornflour mixed with water to the oxo mixture. This meal can also be done with shin of beef, if this is used trim off all excess fat and cook from raw.