Scottish Broth
Ingredients
1 lb Neck of mutton (lamb) or boiling beef
2 quarts cold water
1 tea spoon of Salt
2 table spoon of Yellow split peas
2 medium size carrots
3 table spoon diced rutabaga (Swede)
1/2 small Cabbage
2 table spoon Pearl barley
2 table spoon dried green peas
2 Leeks
1 medium Onion
1 tea spoon of finely chopped parsley |
Two serve two people
Directions
Put the meat, water, salt into a large saucepan
Bring to a boil very slowly and skim.
Add the washed pearl barley.
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 approximately two hours.
Add parsley and salt and pepper to taste. |
