Recipe for cooking scotch broth
Recipes from England :: English Main Dish Meats
1 (1 1/2 pound) boneless lamb shoulder 6 c. water 1/2 c. barley 1 Tbsp. salt 1/2 tsp. pepper 3 carrots, sliced 2 stalks celery, sliced 2 med. onions, chopped 1 c. diced rutabaga or turnip Minced parsley Trim fat from lamb; cut lamb into 3/4-in. cubes. Heat lamb, water, barley, salt and pepper to boiling in Dutch oven; reduce heat. Cover and simmer 1 hour. Add vegetables to lamb mixture. Cover and simmer until lamb and vegetables are tender, about 1/2 an hour. Skim fat if necessary. Sprinkle and distribute with parsley. Yields 6 servings.
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