Scotched Broth

• 3 pounds lamb stew meat with bone
• 8 cups cold water
• 1/2 cup barley
• 2 tablespoons butter
• 2 carrots, peeled and diced
• 2 ribs celery, diced
• 1 white turnip, peeled and diced
• 1 medium onion, diced
• Salt and freshly ground black pepper to taste
• 8 ounces Scotch

1. In large soup pot, cover the meat with the water and bring to a boil.
2. Add the barley.
3. Partly cover the pot and simmer for 1 1/2 hours until the meat and the barley are tender, adding more water to take account of the evaporation.
4. Skim the surface of the soup frequently.
5. Remove the meat from the broth.
6. Cut the meat into small pieces, discard the bone and return the meat to the soup pot.
7. Meanwhile, melt the butter in a skillet over medium heat.
8. Add the carrots, celery, turnip and onion and cook for 10 minutes, stirring often.
9. Add the vegetables to the soup and simmer for an additional 10 minutes until the vegetables are tender.
10. Season with salt and pepper, ladle into warmed mugs, and add h 1 ounce of Scotch to each.

lamb stew meat, cold water, barley, butter, carrots, celery, white, onion, salt, scotch

Taken from cooking.nytimes.com/recipes/1137 (may not work)