Scots or “Scotch” Broth

• 1 lb. scrag neck of mutton
• 1 teasp. salt
• 1 qt.

Scrape and wipe the meat, remove outside fat and skin. Cut the lean meat into ½-in. cubes. Put the meat, bones and salt into a pan with the cold water; bring slowly to simmering point. Blanch the barley, and add it to the broth. Simmer very gently 1 hr.