Title: Traditional Scotish Broth
Categories: Soup British Lamb
Yield: 2 Servings

INGREDIENTS
1	lb	Neck of mutton or boiling beef 2 quarts cold water
1	ts	Salt
2	tb	Yellow split peas
2	md	Size carrots
3	tb	Diced rutabaga
1/2	sm	Cabbage
		Salt and pepper to taste
DIRECTIONS
2	tb	Pearl barley
2	tb	Dried green peas
2		Leeks
1	md	Onion
1	ts	Finely chopped parsley

Put the meat,water, salt and washed pearl barley into a large saucepan. Bring to a boil very slowly and skim. Dice the vegetables and wash and shred the cabbage and add to the pan. Bring the soup back to a boil again and simmer very gently until the meat is cooked and the peas are tender - about two hours. Add parsley and salt and pepper to taste.

Submitted By STEVE HERRICK Submitted By STEVE HERRICK

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