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scotch Broth 1 (1 1/2 Pound) Boneless Lamb Shoulder
6 Cups Water
1/2 Cup Barley
1 Tablespoon Salt
1/2 Teaspoon Pepper
3 Carrots, Sliced
2 Stalks Celery, Sliced
2 Medium Onions, Chopped
1 Cup Diced Rutabaga Or Turnip
minced Parsley trim Fat From Lamb; Cut Lamb Into 3/4-inch Cubes. Heat Lamb, Water, Barley, Salt And Pepper To Boiling In Dutch Oven; Reduce Heat. Cover And Simmer 1 Hour. add Vegetables To Lamb Mixture. Cover And Simmer Until Lamb And Vegetables Are Tender, About 30 Minutes. Skim Fat If Necessary. Sprinkle With Parsley. yields 6 Servings. |
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