*  Exported from  MasterCook  *

                      Scotch Broth (Pressure Cooked)

Recipe By     : Cooking Under Pressure; copyright 1989
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups and Stocks

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2 1/2  lb            lamb neck -- * see note
   8      c             cold water
     3/4  ts            salt -- or to taste
     1/2  c             pearl barley -- picked over & rinsed
     1/2  c             split pease -- picked over & rinsed
   2      md            leeks, white only -- thinly sliced
   1      lg            onion -- coarsely chopped
   2      lg            carrots, scrubbed or peeled -- cut in 3-4 chunks
   2                    Celery ribs -- finely chopped
   2                    Bay leaves
   4                    Parsley sprigs -- up to 5

* cut lamb into 2" pieces and trim of excess fat

Rinse the lamb and set it in the bottom of the cooker. Add the water
and slowly bring to the boil. Skim off any solid white scum that
forms on the surface. Add the salt and skim again. Add the remaining
ingredients. Lock the lid in place and over high heat bring to high
pressure. Adjust the heat to maintain high pressure and cook for
20 minutes. Let the pressure drop naturally or use a quick release
method. Remove the lid, tilting it away from you to allow any excess
steam to escape. Remove the bay leaves and parsley. Add salt if
desired.

Serves 8

Author's notes: Try to prepare this soup a day in advance so that,
before serving, you can remove the fat that congeals on the surface.

Variation: Some versions add chunks of rutabaga and chopped cabbage.


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