Scotch Broth Recipe 2

• 2 pounds neck mutton
• 1 cup barley
• 1 cup peas
• 2 carrot
• 1 turnip
• 1 teaspoon sugar
• 3 onions or leeks
• 1 tablespoon vegetable shortening
• 1 small cabbage
• 1 tablespoon chopped parsley
• 16 cups water or stock
• Salt and pepper to taste

1. Prepare vegetables and cut them into small pieces.
2. Put water or stock into large earthenware pan. When it boils, add meat and barley.
3. Boil up, skimming frequently, add 1 carrot and other vegetables, and then simmer for 3 hours.
4. Now stir in a grated carrot, salt and pepper, sugar and vegetable shortening.
5. Simmer again for 30 minutes.
6. Add parsley and broth is ready to serve.

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