Scotch Broth

• 1 lb. neck of mutton
• 3 pt. water
• 1 c. barley
• 2 tsp. salt
• 1/4 tsp. pepper
• 1/4 piece small cabbage
• 4 leeks (medium size)
• 1 parsnip
• 1 onion
• 1 carrot
• 1 small turnip
• 2 oz. beans
• 2 oz. peas
• parsley

1. Place meat and water in a large saucepan.
2. Bring to the boil and add beans and peas, previously soaked.
3. Cook for 30 minutes. Add barley, salt, pepper, parsnip, onion and part of the carrot and turnip cut into small pieces and the remainder of the carrot and turnip cut into large pieces.
4. Simmer for 3 hours.
5. Half an hour before serving, add the cabbage (shredded), the leeks cut into halves and the parsley (chopped).
6. Serve the mutton with the larger pieces of vegetables and some of the liquor and serve with the remainder separately as broth.

neck of mutton, water, barley, salt, pepper, cabbage, leeks, parsnip, onion, carrot, beans, peas, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1008939 (may not work)