MarcMacUilleim wrote:In England, English muffins are just called muffins.
In France, French fries are just called fries.
In Belgium, Belgian waffles are just called waffles.
In Scotland, Scotch broth is just called broth. When my granny made a pot of broth, it was Scotch broth that she made, and she'd have wondered what you were talking about if you'd suggested that she might have made any other sort of soup. Typically, this would be on a Monday from the left-overs from Sunday dinner, which the English now call Sunday lunch. So, if we'd had chicken for Sunday dinner, then the broth would have been made from chicken. But it was still broth!
I'll defer to your Gaelic but in the version of Scotland that I've lived in my whole life, Scotch Broth is called Scotch Broth.
Saying the only soup Granny's generation knew was this one 'broth' is daft. Scotch broth is a particular kind of soup, as opposed to say oxtail, cock-a-leekie or lentil, and they'd know the difference. I don't doubt the name was foisted upon it from outside, but it's had currency here since long, long before Granny.
There's no rule of thumb to be gleaned from all those other things either. English call 'crème anglaise' crème anglaise if not custard, but never 'cream', and the French don't call 'French toast' toast.
Anyway, it's Scotch broth to me, my family, everyone I know, the label on a can of Baxter's and tearoom menus everywhere. If you say that in Gaelic 'brot' by default refers to Scotch broth, I can't argue, but it isn't true to say "In Scotland, Scotch broth is just called broth".