Title: Scotch Broth
Categories: Soup Lamb
Yield: 8 Servings
| 2 | lb | Lamb neck or brest, well |
| | | Trimed |
| 1/2 | c | Pearl barley |
| 1 | tb | Salt |
| 3 | | Peppercorns |
| 1 | md | Onion, chopped |
| 2 | | Stalks celery, sliced |
| 1 | | Turnip, peeled and diced |
| 1 | pk | (10 oz) frozen peas, thawed |
| 1 | ts | Leaf thyme |
| 1/4 | ts | Tabasco sauce |
Contributed to the echo by: Margarita Towns Scotch Broth Combine all
ingredients in crock-pot. Add water to cover; stir well. Cover and cook on
Low ssetting 10-12 hrs or High 4-5 hrs. Remove meat; bone and trim off any
remaining fat. Dice meat. Skim off fat from liquid and return meat to
crock-pot. 2 quarts.