Lamb And Pearl Barley Scotch Broth
|Pearl barley||1⁄2 Cup (8 tbs)|
|Lamb neck||2 Pound (For Stew)|
|Butter||1⁄4 Cup (4 tbs)|
|Water||2 1⁄2 Quart|
Wash the barley and drain thoroughly.
Wipe and trim the lamb and cut into pieces.
Melt the butter in a saucepan or flameproof casserole.
Add the lamb and fry over a high heat till browned on all sides.
Peel and chop the onions; trim and slice the celery.
Add to the meat and fry till transparent.
Add the barley and cook for 2 minutes.
Sprinkle in the flour and cook, stirring, till flour begins to brown.
Gradually add the water and bring to a boil, stirring constantly.
Add the sugar, salt and pepper.
Cover and simmer for about 1 1/2 hours.
Peel and quarter the potatoes; scrape and slice the carrots.
Add to the soup and simmer for a further 30 minutes.
Wash and finely chop the leek and add to the soup.
Simmer for 3 minutes more.
Taste and adjust the seasoning.
Serve immediately with toast or whole-wheat biscuits and butter.