Scots broth

Yield: 8 servings

Measure Ingredient
2 pounds Mutton neck
1 \N Knuckle bone
1 large Onion; sliced
3 tablespoons Barley
1 small Cabbage; shredded
150 grams Peas or 1/2 cup split peas
3 \N Carrots; diced
2 mediums White turnips; diced
2 tablespoons Parsley; chopped
\N \N White part of 1 large leek; diced
5 pints Water
\N \N Salt and pepper to taste

Trim off neck fat and chop into cutlets.

Bring meat to boil with 10 cups of water in a large saucepan.

Skim off any scum, season to taste.

If using split peas, add now and simmer gently for 1 hour.

Add fresh peas (if being used), carrot, onion, leek, turnip, and barley.

Cover and simmer for 20 minutes, then add cabbage and check seasoning.

Add parsley 3 minutes before serving.

Serve each diner a cutlet with the hot broth.

Converted by MC_Buster.

NOTES : A traditional soup with many variations. This one is mutton. A delicious accompaniment is Skirlie (Mealie pudding) dumplings Converted by MM_Buster v2.0l.

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