Scotch Broth (Davison)

Scottish Country Dance Instruction

1- 4 1M+2L turn 1¼ LH to finish 2L in 1L's place and 1M in 2M's place while 1L+2M Petronella turn 1 place to the right and set to each other
5- 8 1M+2L Petronella turn 1 place to the right and set to each other while 1L+2M turn 1¼ LH to finish 2M in 1L's place and 1L in 2M's place
9-12 1s+2s dance ½ R&L (No polite turn for 1M and 2L) 1234
13-14 1s+2s turn ¾ RH
15-18 1M+2L turn 1½ LH while 2M+1L dance ½ way round clockwise to meet their partner
19-20 2s+1s+3s turn ¾ RH (2s finish in 1st place on own side)
21-24 1M+3L turn 1½ LH while 3M+1L dance ½ way round clockwise to meet partner
25-26 3s+1s+4s turn ¾ RH (3s finish in 2nd place own side)
27-30 1M+4L turn 1½ LH while 4M+1L dance clockwise to meet partner
31-32 4s+1s turn RH into sides

(MINICRIB. Dance crib compiled by Charles Upton, Deeside Caledonian Society, and his successors)

Dance Information

Scotch broth is a filling soup, originating in Scotland but now obtainable worldwide. The principal ingredients are usually barley, stewing or braising cuts of lamb, mutton or beef, root vegetables such as carrots, swedes or sometimes turnips and dried pulses.

The dish is famous for its hearty and nourishing qualities, which come from the slow-cooking process. It is seasoned with herbs like thyme and parsley, providing a substantial and comforting culinary experience. Scotch Broth has a long-standing presence in culinary heritage and is celebrated for its simple yet satisfying nature, particularly appreciated during colder seasons.

Scotch Broth - Lunch At Inveraray Castle

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