Mutton Scotch Broth
|Lamb/Mutton||3 Pound, cubed (Any Cut)|
|Water||2 Cup (32 tbs)|
|Pearl barley||1⁄2 Cup (8 tbs)|
|Carrots||2 , diced|
|Turnips||2 , diced|
|Chopped parsley||1⁄2 Cup (8 tbs)|
Place lamb or mutton in deep kettle and cover with water.
Bring to a boil and reduce heat to very low.
Skim off scum whenever necessary.
Simmer, covered, for 1 hour.
Add barley and vegetables except parsley.
Continue simmering, covered, for another 1 1/2 to 2 hours.
Skim fat from soup.
Before serving, stir in parsley.