Scotch Broth
2 lbs. scrag end neck of mutton
1 lb. best end ” ”
2 quarts water
2 carrots
2 turnips
3 small onions or 2 leeks
Small head of celery
1 table-spoon chopped parsley
3 table-spoons barley which has been soaked several hours
Soak the scrag end in cold water for an hour. Remove the skin very carefully and part of the fat. Put on to boil with two quarts of cold water. When it boils skim it. Set back to simmer for two hours. Strain. Put the strained broth into a sauce-pan. Add to it the best end of the neck, either in cutlets or using the meat only (cut in neat pieces) and the barley. Bring to the boil. Simmer two hours. Skim. Add the vegetables cut into small dice-shaped pieces. Season. Simmer till vegetables are tender. Add parsley.