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Mutton Scotch Broth

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Ingredients
  Lamb/Mutton 3 Pound, cubed (Any Cut)
  Water 2 Cup (32 tbs)
  Salt 1 Teaspoon
  Pearl barley 1⁄2 Cup (8 tbs)
  Carrots 2 , diced
  Turnips 2 , diced
  Onions 3
  Chopped parsley 1⁄2 Cup (8 tbs)
Directions

Place lamb or mutton in deep kettle and cover with water.
Add salt.
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.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled

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