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Post by caroline on Oct 23, 2005 8:48:59 GMT
Scotch Broth 1lb scrag end neck of lamb 450g 6cups water 3pt/1.7l 1oz pearl barley 25g 2oz dried peas, soaked overnight 50g 1 large carrot, sliced 1 large onion, sliced 1 small leak, trimmed and sliced 1 small turnip, diced 4oz shredded cabbage 100g 1tbsp chopped parsley Trim away the excess fat then put the lamb into a large pan with the water, pearl barley and peas and plenty of seasoning. Bring the liquid to the boil, cover the pan and simmer for 1 hour. Add the prepared carrots, onion, leek and turnip, and when the broth returns to the boil simmer it for another 30 minutes. Stir in the cabbage and cook for a further 15 minutes. Skim off the fat, season to taste, stir in the parsley and serve piping hot.
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