Scotch Broth

• 2 lbs stewing lamb
• 2 quarts water
• 1 cup leek, chopped
• 2 teaspoons salt
• 1 sprig fresh parsley
• 12 cup pearl barley
• 1 cup carrot, chopped
• 6 peppercorns
• 2 bay leaves
• 14 cup fresh parsley, chopped

1. Cut lamb into small cubes.
2. Place in deep pot with barley.
3. Cover well with cold water.
4. Bring to a boil.
5. Skim off the foam, then simmer about 1/2 hour.
6. Add carrots, leek, bay leaves, peppercorns, salt and a sprig of parsley.
7. Bring to a boil again; reduce heat and simmer, stirring occasionally, for 1 hour.
8. Stir in chopped parsley and heat through.
9. Serve with hot crusty bread.

stewing lamb, water, salt, parsley, pearl barley, carrot, peppercorns, bay leaves, fresh parsley

Taken from www.food.com/recipe/scotch-broth-4831 (may not work)