*  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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