Bridal Shower Food : Scotch Broth

Ingredients

• 2lbs neck of mutton/lamb
• 3 pints cold water
• half a cup of barley (pearl barley)
• 1 onion
• 1 large or 2 small carrots
• 1 small turnip
• 1 stick of celery
• Salt and pepper (to season)
• Parsley (chopped)

Procedure

Begin by cutting the meat from the bones and removing the fat. Now cut up the meat into small pieces and put this, with the bones in a large pan or stockpot.

Bring to the boil and then skim off the fat. Next wash the barley and then add this to the pan with the salt and pepper.

Now simmer gently for one hour. In the meantime peel and then dice the onion, carrot and turnip and wash and dice the celery. After the broth has been simmering for an hour add the vegetables and then bring the broth to the boil. Then simmer for a further hour or until the vegetables are tender. Then take the pan off the heat, remove the bones and skim off the fat.

Now add the chopped parsley to the broth and put the pan back on the heat. Boil the broth for a few more minutes and then serve whilst hot.