Scotch Broth Recipe 1

• 3 ounces barley
• 3 pints water
• 4 peppercorns
• ½ teaspoon salt
• 1 ounce carrots
• 1 ounce turnips
• 1 ounce onions or leeks
• 1 ounce celery
• ¼ pint peas--fresh or bottled
• 3 teaspoons chopped parsley

1. Put the barley, water, peppercorns, and salt into a saucepan. Boil for one hour.
2. Put the water and two tablespoons of the barley back into the saucepan.
3. Cut the carrot, turnip, and onion into small dice, the celery and leek into small slices, and add them with the peas to the barley, etc.
4. Cook until the vegetables are tender.
5. Add the parsley and serve.
6. If bottled peas are used, they should not be added until the vegetables are tender.

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