Scotch Barley Broth Recipe
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
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
to Grain Recipes
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