Scotch Broth With Pearl Barley
|Carrots||175 Gram, cut into small dice|
|Chopped parsley||1 Tablespoon|
|Leeks||2 , thinly sliced|
|Onions||2 , sliced|
|Pearl barley||50 Gram|
|Mutton||350 Gram, cut into pieces (Scrag End)|
|Turnip||175 Gram, cut into small dice|
|Water||1 Liter (Adjust Quantity As Needed)|
Put the mutton into a pan, cover with cold water and bring to the boil.
Remove any scum.
Add the rest of the ingredients except for the parsley.
Bring to the boil again and transfer to the Slo cooker.
Cook for the recommended time.
Lift out the bones, trim off the meat and return to the broth.
Adjust seasoning if necessary.
Sprinkle with parsley just before serving.