Scotch Broth/crockpot

Category: Main Dish

Cuisine: American

Ready in 4 hours

Ingredients

3 Peppercorns

1 md Onion chopped

1 Turnip peeled and diced

1/2 c Pearl barley

1 tb Salt

1 ts Leaf thyme

2 lb Lamb neck or breast, well

10 oz Frozen peas thawed

1/4 ts Tabasco sauce

2 Stalks celery sliced

Directions

Combine all ingredients in crock-pot. Add water to cover; stirwell. Cover and cook on Low setting 10-12 hours or High 4-5 hours. Remove meat; bone and trim off any remaining fat. Dice meat. Skimoff fat from liquid and return meat to crock-pot. 2 quarts. Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on May 12, 1998

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