Scotch broth/crockpot

Yield: 8 Servings

Measure Ingredient
2 pounds Lamb neck or breast; well trimmed
½ cup Pearl barley
1 tablespoon Salt
3 Peppercorns
1 medium Onion; chopped
2 Stalks celery; sliced
1 Turnip; peel/dice
10 ounces Frozen peas; thawed
1 teaspoon Leaf thyme
¼ teaspoon Tabasco sauce

Combine all ingredients in crock-pot. Add water to cover; stirwell. Cover and cook on Low setting 10-12 hours or High 4-5 hours. Remove meat; bone and trim off any remaining fat. Dice meat. Skimoff fat from liquid and return meat to crock-pot. 2 quarts.

Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@...> on May 12, 1998

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