Name: Scotch Broth
Yield: 6 servings
Cuisine: United States
Ingredients: 2 small turnips, diced; 3 leeks, sliced; 3 carrots, diced; 6 cups cold water; 1½ pounds neck of lamb, bone in; 1 tablespoon chopped parsley; 2 tablespoons pearl barley; 2 celery ribs, diced; 1 teaspoon salt; ¼ teaspoon freshly ground black pepper

Preparation info

6
servings

Difficulty
Easy

Appears in

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

About

Ingredients

1½ pounds neck of lamb, bone in
6 cups cold water
3 c

Method

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.
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 a

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Ingredients

Method

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