Traditional Scotch Broth

* Exported from MasterCook *

TRADITIONAL SCOTCH BROTH

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups/Stews Ethnic
Lamb

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Neck of mutton or boiling
-beef
2 qt Cold water
1 t Salt
2 tb Pearl barley
2 tb Yellow split peas
2 tb Dried green peas
2 md Size carrots
2 Leeks
3 tb Diced rutabaga
1 md Onion
1/2 sm Cabbage
1 t Finely chopped parsley

Salt and pepper to taste

Put the meat, water, salt and washed pearl barley into
a large saucepan. Bring to a boil very slowly and
skim. Dice the vegetables and wash and shred the
cabbage and add to the pan. Bring the soup back to a
boil again and simmer very gently until the meat is
cooked and the peas are tender - about two hours. Add
parsley and salt and pepper to taste.

Posted by Gavin Davies. Courtesy of Fred Peters.



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