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Scotch Broth Recipe

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Scotch Broth Recipe from http://www.scottishcraftsandgifts.co.uk/

Ingredients

1kg neck of mutton or lamb

75g pearl barley

1 large onion

75g split peas or fresh peas

1 large leek

3 wee neeps (turnip)

1 swede

water depending on thickness required - try 2.5 litres

3 carrots

2 tablespoons of freshly chopped parsley

salt and pepper

small cabbage (optional)

Method

1. Pre soak the barley and split peas

2. Chop all the vegetables

3. Melt a wee bit of lard/cooking oil and add the chopped onion. Once softened add the water and meat (you can just add stock rather than boil meat) and boil, skimming off any fatty deposits from the top

4. After boiling for about half an hour add the barley and peas and simmer for another 30 minutes

5. Add the remaining vegetables

6. If used, remove the bone and strip off the meat and return this to the pot

7. Add parsley before serving. Great with warmed bread rolls

8. If making a big pot full it'll keep out provided you boil and stir each day

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