Scotch Broth Recipe
Ingredients:
1 tbsp. shortening2 lbs. lamb neck slices
6 c. boiling water
1 bay leaf
2 1/2 tsp. salt
1/8 tsp. pepper
1/2 c. pearl barley
1 clove garlic, minced
1/2 c. sliced onion
1 c. chopped celery stalks and leaves
1 c. sliced carrots
1 c. sliced green beans
1 (16 oz.) can tomatoes
1/4 c. parsley
Cooking Directions:
Melt shortening in Dutch oven. Brown lamb lightly. Drain off excess fat. Add water, bay leaf, and salt and pepper. Cover and simmer 1 1/2 hours.Cool and chill several hours, or overnight to allow fat to harden. Remove and discard fat. Add barley. Cover and bring to a boil simmer 1/2 can hour. Add onion, celery, carrots, beans, tomatoes and garlic. Simmer 45 minutes.
Remove meat from bones, cut in large pieces and place in soup. Stir in parsley just before serving. Makes about 2 quarts. 4 or 5 servings.
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