*  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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