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2 lb Lamb neck or brest, well 2 Stalks celery, sliced
Trimed 1 Turnip, peeled and diced
1/2 c Pearl barley 1 pk (10 oz) frozen peas, thawed
1 tb Salt 1 ts Leaf thyme
3 Peppercorns 1/4 ts Tabasco sauce
1 md Onion, chopped
Contributed to the echo by: Margarita Towns Scotch Broth Combine all ingredients in crock-pot. Add water to cover; stir well. Cover and cook on Low ssetting 10-12 hrs or High 4-5 hrs. Remove meat; bone and trim off any remaining fat. Dice meat. Skim off fat from liquid and return meat to crock-pot. 2 quarts.
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