Scotch Broth


1lb mutton or one-year-old neck of lamb
3 pints of water
1oz pearl barley and 2oz dried peas, (soaked overnight)
25g plain flour
A large carrot, a large onion, a small leek (sliced), a small cubed turnip.
1 level tablespoon of chopped parsley to garnish


Trim any excess fat from the mutton and put in a large pot with the water, pearl barley, peas and seasoning. Bring to the boil and simmer for approximately one hour. Skim any excess fat from the top of the pot after this time.

Add the carrot, onion, leek and turnip, return to the boil and simmer for another 30 minutes or until the vegetables are just cooked. Remove the mutton from the pot and trim the meat into small pieces and return meat to the pot, discarding the bone. Skim off any fat, season to taste and sprinkle parsley on the piping hot bowls of soup before serving.