7 Sep 2009
|Lamb neck||1 1⁄2 Pound|
|Cold water||1 Quart|
|Whole barley||4 Tablespoon|
|Diced carrots||1 Cup (16 tbs)|
|Diced onion||2⁄3 Cup (10.67 tbs)|
|Minced parsley||1 Tablespoon|
Cut excess fat from lamb.
Place in cooker with water, barley and seasonings.
Pressure cook 12 minutes at 15 lbs.pressure.
Add carrot, onion, and parsley, and pressure cook again; this time for 3 minutes.
Reduce pressure quickly.
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