Name: Scotch Broth
Yield: For 4-6
Cuisine: Scottish
Ingredients: salt and freshly ground pepper; 2 tablespoons pearl barley; 1 lb neck or breast of lamb; bunch parsley; 2 leeks; 1 onion; 2 carrots; ½ small cabbage; 1 small turnip or slice of swede; 1 stick celery

Preparation info

For
4-6

Difficulty
Easy

Appears in

Poor Cook

By Susan Campbell and Caroline Conran

Published 1971

About

Ingredients

1 lb neck or breast of lamb
2 carrots
1 oni

Method

Put the neck or breast of lamb in a large pan and cover with plenty of cold water. Bring to the boil and skim carefully. Throw in another cupful of cold water, bring to the boil and skim again. Simmer the meat while you clean all the vegetables and chop them small. Throw them and the pearl barley into the pan with the meat, add salt, pepper and half the parsley, and simmer gently, covered, for

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Scotch Broth

Ingredients

Method

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