Scotch Broth

Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1½ pounds neck of lamb, bone in
  • 6 cups cold water
  • 3 carrots, diced
  • 3 leeks, sliced
  • 2 small turnips, diced
  • 2 celery ribs, diced
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons pearl barley
  • 1 tablespoon chopped parsley


    1. Wipe the meat with a damp cloth and place in a soup kettle with the water, one carrot, one leek, one turnip and one celery rib. Add the salt and pepper. Bring to a boil, cover, and simmer for one and one-half hours.

    2. Strain the soup. Place the broth in a clean kettle and remove as much surface fat as possible. Remove the meat from the bones, dice, and add to the broth. Add the barley, cover, and let the soup simmer for thirty minutes.

    3. Add the remaining vegetables and cook for thirty minutes longer, or until vegetables and barley are tender. Sprinkle with the parsley before serving.