• 7/27 Nat'l Scotch Day 1

    From Dave Drum@1:18/200 to All on Mon Jul 25 12:00:10 2022
    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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    * Origin: Outpost BBS - bbs.outpostbbs.net:10123 (1:18/200)