SCOTCH BROTH
- 2 lbs. mutton (neck)
- ½ lb. (1 cup) barley
- ½ pint (1 cup) peas
- 1 carrot
- 1 turnip
- 1 teaspoonful sugar
- 3 onions or leeks
- 1 teaspoonful dripping
- 1 small cabbage
- 1 tablespoonful chopped parsley
- 4 quarts (16 cups) water or stock
- Salt and pepper to taste
Prepare the vegetables and cut them into small pieces. Put the water or stock into a large earthenware pan, and when it boils, add the meat and the barley. Boil up, skimming frequently, add the vegetables, and then simmer for three hours.
Now stir in one extra carrot grated, the salt and pepper, sugar and dripping. Simmer again for thirty minutes.
Add the parsley and the broth is ready to serve.
The mutton may be served separately with potatoes.