posted by Evan 06-17-103 10:40 PM
Scotch Broth
1 lb neck of mutton or lamb
2 1/2 pints water
1 small turnip, chopped
1 leek, chopped
1 large carrot, chopped
1 small carrot, grated
1 onion, chopped
1 oz. cabbage, shredded
1 oz. pearl barley
Chopped parsley to garnish
Place the meat in a saucepan with the water. Add the pearl barley. Season with salt and pepper. Bring to the boil, cover and simmer 1 hour, Skim off any white scum. Add the chopped vegetables, cover and simmer for another 1 hour, adding the grated carrot and the cabbage for the final 30 minutes of cooking.
Before serving remove the meat and bones, and discard the bones. The meat can be returned to the broth or eaten separately, if preferred. Bring back to the boil and serve, garnished with chopped parsley.