Scotch Broth - Did you know

Scotch Broth, also known as ‘Barley Broth’          

450g neck of mutton, shin beef or similar                             1 1/4cup cold water

25g barley                                                                       1 medium turnip

1 leek                                                                               ½ cup shelled peas

1 carrot (grated)                                                            1tsp minced parsley

small piece of cabbage or a couple of brussel sprouts                      salt & pepper

Method:                            

Put meat into a large pan with enough cold water to cover. Add salt & the well washed barley.

Bring to the boil and skim. Add pepper, diced turnip, peas & leek. Simmer for one and a half hours. Half an hour before serving add the grated carrot and cabbage. When ready lift out the meat, dice and return to the pan. Add the parsley & serve