� Scotch Broth
�
�� 2� Lb����������� Neck Of Lamb -- Bone In
�� 8� Cups��������� Water
�� 1� Cup���������� Carrots -- Diced
�� 2� Med���������� Onions -- Chopped
�� 1� Cup���������� Yellow Turnip -- Pared And Chopped (or rutabaga)
�� 1� Cup���������� Celery -- Diced
�� 1 1/2� Tsp������ Salt
�� 1/4� Tsp�������� Pepper
�� 1/4� Tsp�������� Rosemary -- Crumbled
�� 1/4 Cup��������� Barley
�
Place meat, water, carrots, onions, rutabaga, salt, pepper and rosemary
in large kettle.� Cover; bring to boiling.� Lower heat; simmer 1 1/2
hours.
Remove kettle from heat.� Remove meat; bone.� Skim fat from soup.
Return meat to soup.� Bring to boiling; add barley.� Simmer 30 minutes,
or until barley is tender. garnish each serving with chopped parsley, if
you wish.�
�
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