Scotch Broth
 
1-1/2 lb.  lamb (boneless shoulder)
6 cup  water
1 Tbsp  salt
3   carrots, sliced
2 medium  onions, chopped
1 cup  diced rutabaga or turnips
  snipped parsley
1/2 cup  barley
1/2 tsp  pepper
2 stalk  celery, sliced
 
trim fat from lamb, cut lamb into 3/4 inch cubes. heat lamb, water, 
barley, salt and pepper to boiling in dutch oven. reduce heat. cover and 
simmer 1 hour. add vegetables to lamb mixture. cover and simmer until lamb 
and vegetables are tender, about 30 minutes. skim fat if necessary. 
sprinkle with parsley 
 
-- 
(ID: 10629) Mirror: rec.food.recipes: Thu, Oct 2, 2003


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