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Scotch Broth Recipe


1 lb mutton
3 pts. of water
1oz pearl barley, soaked
2oz dried peas, soaked overnight
A large carrot
1 large onion, finely sliced
1 small leek, finely sliced
1 small turnip, diced
¼ cabbage, shredded
chopped parsley

Method :

Trim any excess fat from the mutton and place in a large pan with the water, pearl barley, peas and seasoning. Bring to the boil and simmer for an hour.
Add the carrot, onion, leek and turnip, return to the boil and simmer for another 30 minutes or until the vegetables are just cooked. Add the cabbage and cook for another 15 minutes. Remove the mutton from the pan and remove and cut up the meat and return it to the pot, discarding the bone. Skim off any fat, season to taste and sprinkle parsley on the piping hot bowls of soup before serving.

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