Title: Scotch Broth/crockpot
Categories: Crockpot
Yield: 8 Servings

2	lb	Lamb neck or breast; well trimmed
1/2	c	Pearl barley
1	tb	Salt
3		Peppercorns
1	md	Onion; chopped
2		Stalks celery; sliced
1		Turnip; peel/dice
10	oz	Frozen peas; thawed
1	ts	Leaf thyme
1/4	ts	Tabasco sauce

Combine all ingredients in crock-pot. Add water to cover; stirwell. Cover and cook on Low setting 10-12 hours or High 4-5 hours. Remove meat; bone and trim off any remaining fat. Dice meat. Skimoff fat from liquid and return meat to crock-pot. 2 quarts. Posted to JEWISH-FOOD digest by Nancy Berry on May 12, 1998

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