Scotch Broth
Yes, if you dont put too much fat in it
It's the commercialised name for some products which come from Scotland such as, Scotch Tape, Scotch whisky, Scotch broth. Shortened from Scottish (and after a few whiskies most people end up blurring Scottish in to Scot-ch)
Haggis, stovies, Arbroath Smokies, scotch broth, bridies, oatcakes == ==
Scotch and Drambouie come to mind.
Scottish or Scots, Scotch was used in the 18th century but is only applied to whiskey and food now (Scotch broth etc).
Probably what you want is a recipe for Scotch broth, the main ingredients of which are lamb, onion and barley. If you go to www.recipezaar.com there are quite a few recipes for this soup there.
Scotch bowls were made to be hung over a fire in order to cook broth or porridge. Both are dishes that need to be stirred constantly which is why they have rounded bottoms and no lids. They were made of cast iron in many different sizes. So far as I know, they are no longer being made.
The name Scot to refer to the people who live in the north of the British Isles comes from the Latinised form of the name of an Irish tribe, the Scotti, who moved to the south-west of Scotland in the 6th century to form the Kingdom of Dalriada. When this was unified with Pictland by King Kenneth I MacAlpin, it became known as Scotland A popular myth as to the origin of the Scotii's name is that a leader of the Scotii traveled south to Egypt, married an Egyptian princess called Scotia, but that all sounds rather fairy story to me
As a person of Scottish descent, I prefer to be called a Scot, or a Scotsman but never Scotch. Scotch is now mainly used to describe food and drink - Scotch Whisky (Scotch for short in some countries), Scotch broth etc. It was originally an English shortening of the word Scottish and used by the Scots themselves as well as the English in the 18th century including Robert Burns and later Sir Walter Scott before reverting to the older titles in the 19th century of Scots or Scottish.
Chicken Gumbo, Black Bean, Scotch Broth, Pepper Pot are four discontinued condensed soups.
Meat and vegetables: Scotch Broth and Irish Stew are pretty much the same thing, with regional variations and, of course, variations according to everyone who cooks it, anywhere in the world. It's easily a meal in itself, especially with bread. A bowl of Irish Stew (or Scotch Broth), fresh white bread with good butter, followed by real apple pie and mature cheese is a vision of heaven to many! Traditionally, Scotch Broth is made with neck of mutton (or lamb) and pearl barley, together with split peas, onions, leeks, and root vegetables. It's best to plan it in stages, so it can be refrigerated overnight. The method is about as simple as you can get, and putting in a bit of time to get it right ahead of time will make you wish you'd done it years ago. Below is a link with a good recipe. Note: I saw recently a recipe (not, I must stress, at this link) which suggested giving the bones to the dog when cooking's finished. If you come across this instruction, ignore it! Cooked bones can kill dogs.