Scotch Broth

	Sign In Sign-Up

Scotch Broth

1 neck of mutton

1 large cup diced turnip

3 oz. dried peas

1 onion

3 oz. pearl barley

1 leek

2 qt. water
1/4 white cabbage, shredded
salt and pepper
1 large cup grated carrot 1
large cup diced carrot /
tbsp. chopped parsley

Soak peas overnight. Wash meat, put into a stock-pot with water, peas, barley, salt, and pepper. Bring to the boil and skim. Add the diced carrot, turnip, chopped onion and leek, and simmer for 3 hours. Add shredded cabbage and grated carrot, and simmer for another half an hour. Before serving, add parsley. Serves 6-8

SOUP | FISH | MEAT | SCONES & PANCAKES | CAKES &BISCUITS

SHORTBREAD | PUDDINGS & PASTRY | MISCELLANEOUS