Name: Scotch (Mutton and Pearl Barley) Broth
Yield: Serves 4—6
Cuisine: Scottish
Ingredients: salt and freshly ground black pepper; 250-300 g mutton or lamb neck fillet, or boned shoulder of mutton or lamb, cut into rough 1cm dice; ½ teaspoon chopped thyme leaves; 2 litres lamb or chicken stock (or a couple of good-quality lamb stock cubes dissolved in that amount of hot water); 1 small leek, well rinsed, trimmed and cut into rough 1cm dice; 30 g pearl barley, soaked in cold water for 1 hour, then drained; 2 carrots, peeled if necessary and cut into rough 1cm dice; 1 small swede, peeled and cut into rough 1cm dice; a few leaves of green cabbage, stalks removed and cut into rough 1cm dice; 1 celery stalk, peeled if necessary and cut into rough 1cm dice; 50 g dried split peas, soaked in cold water overnight, drained and rinsed; 1 tablespoon chopped parsley

Preparation info

Serves
4—6

Difficulty
Medium

Appears in

British Regional Food

By Mark Hix

Published 2006

About

Mutton is without doubt the best meat to use for a Scotch broth like this. You will probably need to ask your butcher to order it in advance, although butchers are coming round to the fact that mutton is back into vogue. A broth like this is perfect to take in a Thermos on a day’s fishing or shooting.

Ingredients

250-300 g mutton or lamb neck fillet, or boned shoulder of mutton or lamb, cut into rough 1cm dice
½

Method

Put the lamb and thyme into a large pan and cover with the stock. Season with a little salt and freshly ground black pepper, bring to the boil and simmer for 1 hour.

Add the barley and split peas, and simmer for 30 minutes more.

Add the vegetables, except for the cabbage, and simmer for another 30 minutes.

Add the cabbage and parsley, and simmer for a further 10 minutes.