Subj : 7/27 Nat'l Scotch Day - 1
To   : All
From : Dave Drum
Date : Thu Jul 27 2023 04:58:28

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Traditional Scotch Broth
 Categories: Beef, Lamb/mutton, Soups, Vegetables
      Yield: 6 Servings
 
      1 lb Neck of mutton or boiling
           - beef *
      2 qt Cold water
      1 ts Salt
      2 tb Pearl barley
      2 tb Yellow split peas
      2 tb Dried green peas
      2 md Carrots
      2    Leeks
      3 tb Diced rutabaga **
      1 md Onion
    1/2 sm Cabbage
      1 ts Fine chopped parsley
           Salt & pepper
 
  * Lamb neck slices worked well here.
  
  ** I didn't have a rutabaga to hand. So I used a small
  turnip for that part. -- UDD
  
  Put the meat, water, salt and washed pearl barley into
  a large saucepan. Bring to a boil very slowly and skim.
  Dice the vegetables and wash and shred the cabbage and
  add to the pan. Bring the soup back to a boil again
  and simmer very gently until the meat is cooked and
  the peas are tender - about two hours.
  
  Add parsley, salt and pepper to taste.
  
  Courtesy of Fred Peters.
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... Wisconsin cuisine: heartiness over refinement

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