You are here

Scotch Broth

Jenny.Carolina's picture
Ingredients
  Lamb neck 1 1⁄2 Pound
  Cold water 1 Quart
  Whole barley 4 Tablespoon
  Salt 2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Diced carrots 1 Cup (16 tbs)
  Diced onion 2⁄3 Cup (10.67 tbs)
  Minced parsley 1 Tablespoon
Directions

Cut excess fat from lamb.
Place in cooker with water, barley and seasonings.
Pressure cook 12 minutes at 15 lbs.pressure.
Reduce pressure.
Add carrot, onion, and parsley, and pressure cook again; this time for 3 minutes.
Reduce pressure quickly.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish

Rate It

Your rating: None
4.295455
Average: 4.3 (11 votes)