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Scotch Broth

Ingredients
  Lamb neck/Breast 2 Pound, well trimmed
  Pearl barley 1⁄2 Cup (8 tbs)
  Salt 1 Tablespoon
  Peppercorns 3
  Onion 1 Medium, chopped
  Celery stalks 2 , sliced
  Turnip 1 Medium, peeled and diced
  Carrots 2 , pared and sliced
  Frozen peas 10 Ounce, thawed (1 package)
  Thyme leaf 1 Teaspoon
  Tabasco sauce 1⁄4 Teaspoon
Directions

Combine all ingredients in crock pot.
Add water to cover; stir well.
Cover and cook on low setting for 10 to 12 hours (on high setting for 4 to 5 hours).
Remove meat; bone and trim off any remaining fat.
Dice meat.
Skim off fat from liquid and return meat to crock pot

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Equipment: 
Crock Pot

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