Scots Broth

8 servings

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Scots Broth Ingredients

2 lb Mutton neck	3 Carrots; diced
1 Knuckle bone	2 md White turnips; diced
1 lg Onion; sliced	2 tb Parsley; chopped
3 tb Barley	White part of 1 large leek;
1 sm Cabbage; shredded	5 pt Water
150 g Peas or 1/2 cup split peas	Salt and pepper to taste

Instructions for Scots Broth

Trim off neck fat and chop into cutlets. Bring meat to boil with 10 cups of water in a large saucepan. Skim off any scum, season to taste. If using split peas, add now and simmer gently for 1 hour. Add fresh peas (if being used), carrot, onion, leek, turnip, and barley. Cover and simmer for 20 minutes, then add cabbage and check seasoning. Add parsley 3 minutes before serving. Serve each diner a cutlet with the hot broth. Converted by MC_Buster. NOTES : A traditional soup with many variations. This one is mutton. A delicious accompaniment is Skirlie (Mealie pudding) dumplings Converted by MM_Buster v2.0l.

Main Ingredient: Cuisine: Uncategorized