SCOTCH BARLEY BROTH
                                                 
2 lb shoulder of mutton
1 c dried green peas
1/2 c pearl barley
2 qt cold water
2 tsp salt
1/4 tsp pepper
3 diced carrots
1 c diced turnip
1/2 c diced celery
1 tbsp chopped parsley

Method:
Soak green peas overnight and soak barley for 2 hours. Wipe meat and trim
off fat. Put into broth pot with cold water, salt and pepper.  Slowly bring to
the boiling point and skim. Add peas, barley and onions and simmer gently
for 2 hours. Cool, then skim fat from broth. Bones may be removed if desired.
Add carrots, turnip and celery and simmer 30 minutes until vegetables are
tender. Season with more salt if needed and pepper to taste. Twenty minutes
before serving,  add parsley and remove any film of fat that has gathered on
the surface.
 
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