Scotch broth

Scotch broth

Barley broth

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
1kg lamb neck chops
or 4 lamb shanks
2 litres water
1 teaspoon salt
110g pearl barley
2 onions, chopped
2 carrots, chopped
1 turnip, chopped
30g parsley, finely chopped

Method

  1. Remove surplus fat from meat and place meat in a large saucepan with water and salt. Bring slowly to the boil, cover and simmer for 1 hour, removing any scum that comes to the surface.
  2. Add remaining ingredients except parsley. Simmer, covered, for a further 1½–2 hours or until tender.
  3. Remove meat from pan, and discard bones. Skim any fat from soup. Chop meat into small pieces, return to soup and reheat. Adjust seasoning and stir in parsley just before serving.
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