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Scotch Broth

Meat.Bible's picture
The Scotch Broth serves as a fabulous gravy for many of my meat dishes! Try out the Scotch Broth and let me know the dish you've used it for!
Ingredients
  Lamb neck chops 2 Pound
  Water 3 Pint
  Pearl barley 1⁄4 Cup (4 tbs)
  Salt 1 Tablespoon
  Celery stalk 1
  Carrot 1 Large
  Onion 1
  Turnip 1
  Leek 1
  Freshly ground black pepper To Taste
  Chopped parsley 2 Tablespoon
Directions

Remove as much fat as possible from meat and any loose bones.
Place in a deep saucepan and cover with the water.
Bring slowly to the boil, skimming when necessary.
Add washed barley and salt and simmer,covered, for 30 minutes.
Add diced vegetables and cook for a further 1 1/2-2 hours or until meat is tender.
Lift out meat pieces, trim off as much lean meat as possible and cut into small pieces.
Return to broth and stir in pepper to taste, more salt if necessary and parsley.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Meat
Servings: 
6

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Average: 4.2 (14 votes)