Scotch broth/crockpot
8 Servings
Ingredients
| Quantity | 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 |
Directions
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