Mary & Martha's Kitchen Recipe

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Traditional Scotch Broth Recipe 1 lb Neck of mutton or boiling -beef 2 qt Cold water 1 ts Salt 2 tb Pearl barley 2 tb Yellow split peas 2 tb Dried green peas 2 md Size carrots 2 Leeks 3 tb Diced rutabaga 1 md Onion 1/2 sm Cabbage 1 ts Finely chopped parsley Salt and pepper to taste Put the meat, water, salt and washed pearl barley into a large saucepan. Bring to a boil very slowly and skim. Dice the vegetables and wash and shred the cabbage and add to the pan. Bring the soup back to a boil again and simmer very gently until the meat is cooked and the peas are tender - about two hours. Add parsley and salt and pepper to taste. Posted by Gavin Davies. Courtesy of Fred Peters.

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<h1>Traditional Scotch Broth</h1> <h2>Recipe</h2><p> <P>1 lb Neck of mutton or boiling <P>-beef 2 qt Cold water <P>1 ts Salt <P>2 tb Pearl barley <P>2 tb Yellow split peas <P>2 tb Dried green peas <P>2 md Size carrots <P>2 Leeks <P>3 tb Diced rutabaga <P>1 md Onion <P>1/2 sm Cabbage <P>1 ts Finely chopped parsley <P>Salt and pepper to taste Put the meat, water, salt and washed pearl barley into a large saucepan. Bring to a boil very slowly and skim. Dice the vegetables and wash and shred the cabbage and add to the pan. Bring the soup back to a boil again and simmer very gently until the meat is cooked and the peas are tender - about two hours. Add parsley and salt and pepper to taste. Posted by Gavin Davies. Courtesy of Fred Peters. <div><a href='http://www.maryandmarthaskitchen.com/Traditional_Scotch_Broth/12577/' title='Traditional Scotch Broth Recipe'>Traditional Scotch Broth Recipe</a></div>

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