Scotch Broth

• 3 lb. lamb breast or neck
• 8 c. cold water
• 1/2 c. barley
• 2 Tbsp. butter
• 2 carrots, diced fine
• 2 stalks celery, diced fine
• 1 small white turnip, peeled and diced
• 1 medium onion, diced fine
• salt and freshly ground pepper

1. Remove most of the fat from meat and cut into small pieces. Put into a large pot with cold water.
2. Bring to a boil and stir in barley.
3. Simmer, partially covered, for 1 1/2 hours or until the meat and barley are tender, adding more water as it evaporates. Remove the meat from bones.
4. Cool the soup and skim off fat.
5. Melt butter in a skillet and add the carrots, celery, turnip and onion. Cook over low heat, stirring often, for 10 minutes.
6. Add to the soup.
7. Season with salt and pepper; cook for another 10 minutes or until veggies are tender.
8. Serve hot.

lamb breast, cold water, barley, butter, carrots, stalks celery, white turnip, onion, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=287947 (may not work)