Scotch Broth
Source: www.cookbooks.com/Recipe-Details.aspx?id=166538
Ingredients
- 2 lb. meaty soup bones
- 6 whole peppercorns
- 1 c. chopped carrots
- 1 c. chopped celery
- 1/4 c. medium pearl barley
- 2 qt. water
- 1 1/2 tsp. salt
- 1 c. chopped turnips
- 1/2 c. chopped onion
Directions
- In a large kettle combine soup bones, water, peppercorns and salt.
- Cover and simmer for 2 1/2 hours or until the meat comes easily off bones.
- Remove bones. Strain broth.
- Cool and chill. Skim off fat.
- Remove meat from bones.
- Dice meat and return to broth, along with remaining ingredients.
- Bring to a boil.
- Reduce heat.
- Cover and simmer about 1 hour or until vegetables are barely tender.
- Yields 6 to 8 servings.