MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Traditional Scotch Broth
Categories: Beef, Lamb/mutton, Soups, Vegetables
Yield: 6 Servings

1 lb Neck of mutton or boiling
- beef *
2 qt Cold water
1 ts Salt
2 tb Pearl barley
2 tb Yellow split peas
2 tb Dried green peas
2 md Carrots
2 Leeks
3 tb Diced rutabaga **
1 md Onion
1/2 sm Cabbage
1 ts Fine chopped parsley
Salt & pepper

* Lamb neck slices worked well here.

** I didn't have a rutabaga to hand. So I used a small
turnip for that part. -- UDD

Put the meat, water, salt and washed pearl barley into
a large saucepan. Bring to a boil very slowly and skim.
Dice the vegetables and wash and shred the cabbage and
add to the pan. Bring the soup back to a boil again
and simmer very gently until the meat is cooked and
the peas are tender - about two hours.

Add parsley, salt and pepper to taste.

Courtesy of Fred Peters.

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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... Wisconsin cuisine: heartiness over refinement

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* Origin: Tiny's BBS II - tinysbbs.com:4323/ssh:4322 (1:229/452)