Scotch broth
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Lamb neck or brest, well |
| Trimed | ||
| ½ | cup | Pearl barley |
| 1 | tablespoon | Salt |
| 3 | Peppercorns | |
| 1 | medium | Onion, chopped |
| 2 | Stalks celery, sliced | |
| 1 | Turnip, peeled and diced | |
| 1 | pack | (10 oz) frozen peas, thawed |
| 1 | teaspoon | Leaf thyme |
| ¼ | teaspoon | Tabasco sauce |
Directions
Contributed to the echo by: Margarita Towns Scotch Broth Combine all ingredients in crock-pot. Add water to cover; stir well. Cover and cook on Low ssetting 10-12 hrs or High 4-5 hrs. Remove meat; bone and trim off any remaining fat. Dice meat. Skim off fat from liquid and return meat to crock-pot. 2 quarts.