Scotch broth

8 servings

Ingredients

Quantity Ingredient
2 pounds Lamb neck or brest, well
Trimed
½ cup Pearl barley
1 tablespoon Salt
3 Peppercorns
1 medium Onion, chopped
2 Stalks celery, sliced
1 Turnip, peeled and diced
1 pack (10 oz) frozen peas, thawed
1 teaspoon Leaf thyme
¼ teaspoon Tabasco sauce

Directions

Contributed to the echo by: Margarita Towns Scotch Broth Combine all ingredients in crock-pot. Add water to cover; stir well. Cover and cook on Low ssetting 10-12 hrs or High 4-5 hrs. Remove meat; bone and trim off any remaining fat. Dice meat. Skim off fat from liquid and return meat to crock-pot. 2 quarts.

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