Scotch Broth
Ingredients
2 oz (50g) barley
1 oz (25g) dried peas
4 pts (2 litres) cold water
4 oz (100g) turnip, diced
6 oz (175g) carrot, diced
1 onion, diced
8 oz mutton or beef
1 leek, sliced
¼ small cabbage, finely shredded
chopped parsley
Method
1. Put barley and peas in cold water, bring to the boil.
2. Add diced vegetables, cook slowly for 1 hour.
3. Add meat and continue cooking for another 11/2 – 2 hours.
4. Add cabbage and leek 20 minutes before serving.
5. Garnish with parsley.
Mary Rosie, Wick