Friday, February 16, 2007

Scotch broth: (Scottish Recipes) (serve for 6-8)

Carrots diced 250gr
Turnips diced 250gr
Onions diced 2
White of leek sliced 1
Pearl bar
ley 125gr
Neck of m
utton 2kg
Salt and pep
Place meat in a pan and cover with cold water, add salt and the washed barley.
Bring to boiling point and skim, and then add pepper and vegetables.
Simmer for 1 ½ hours.
When meat is cooked, take out, dice, and return to pan.
Add chopped parsley or perhaps some greens just before serving.

1 comment:

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