Scotch Broth(For Soup)

• 3 lb. shoulder or neck bones, cut in 2-inch pieces
• 3 qt. water
• 1 tsp. salt
• 1 bay leaf, crushed
• 3 whole cloves
• 6 sprigs parsley
• 1 onion, chopped
• 2 Tbsp. chopped parsley
• 1/2 c. barley (which was soaking in water while meat was cooking)
• 1/2 c. diced carrots
• 1/2 c. diced celery
• 1/2 c. diced turnip
• 1/2 c. diced onions

1. Put bones, water and salt in a large saucepan. Bring to a boil; skim water. Add bay leaf, cloves, sprigs of parsley and chopped onion. Simmer 2 to 2 1/2 hours until meat is done. Take out the meat and cut into small pieces when cool. Strain the stock; add barley. When barley is half done or tender, add carrots, celery, turnip and diced onions. Cook until the vegetables are tender. Add meat; skim off fat. Simmer a few minutes more. Add chopped parsley.

shoulder, water, salt, bay leaf, cloves, parsley, onion, parsley, barley, carrots, celery, onions

Taken from www.cookbooks.com/Recipe-Details.aspx?id=51835 (may not work)