Scotch Barley Broth Recipe

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Scotch Barley Broth Recipe from the Recipes 4U Collection


Scotch Barley Broth Recipe

Recipe Ingredients

2 lb Shoulder of mutton
1 cup Dried green peas
1/2 cup Pearl barley
2 qt Cold water
2 teaspoon Salt
1/4 teaspoon Pepper
2 Onions, chopped
3 Carrots, diced
1 cup Turnip, diced
1/2 cup Celery, diced
1 tablespoon Parsley, chopped

Recipe Preparation

Soak green peas overnight and soak barley for 2 hours. Wipe meat and
trim off fat. Put into broth pot with cold water, salt and pepper.
Slowly bring to the boiling point and skim. Add peas, barley and
onions and simmer gently for 2 hours. Cool then skim fat from broth.
Bones may be removed if desired. Add carrots, turnip and celery and
simmer 30 mins. until vegetables are tender. Season with more salt
if needed and pepper to taste. Twenty mins. before serving, add
parsley and remove any film of fat that has gathered on the surface.

Out of Old Nova Scotia Kitchens by Marie Nightingale shared by
Elizabeth Rodier



Servings: 1




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Scotch Barley Broth Recipe - more fine recipes from Recipes 4U

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This Scotch Barley Broth Recipe is one of our Grain Recipes, which are collected from submissions from site visitors and open source collections. Clearly, as we have more than 50,000 recipes in our cookbook it would be a massive culinary exercise to prepare and test every recipe, so take care and use common sense. If a recipe appears to be wrong, please let us know.


Scotch Barley Broth Recipe

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