Scotch Broth Recipe | English Recipes
How to prepare "scotch broth"
scotch broth
1 (1 1/2 pound) boneless lamb shoulder
6 cups water
1/2 cup barley
1 tablespoon salt
1/2 teaspoon pepper
3 carrots, sliced
2 stalks celery, sliced
2 medium onions, chopped
1 cup diced rutabaga or turnip
minced parsley
trim fat from lamb; cut lamb into 3/4-inch cubes. heat lamb, water, barley, salt and pepper to boiling in dutch oven; reduce heat. cover and simmer 1 hour.
add vegetables to lamb mixture. cover and simmer until lamb and vegetables are tender, about 30 minutes. skim fat if necessary. sprinkle with parsley.
yields 6 servings.
