posted by Pat T 10-05-98 7:51 AM
Scotch broth
2 lbs. Beef bones, meaty
2 qt. Water
6 whole Peppercorns
1-1/2 tsp. Salt
1 cup Carrots, chopped
1 cup Celery, chopped
1 cup Turnips, chopped
1/2 cup Onion, chopped
1/4 cup Pearl barley, medium
In a large kettle, combine soup bones, water, salt and peppercorns.
Cover and simmer for approximately 2 hours or until the meat comes easily off the bones.
Remove bones.
Strain broth; cool and chill. Skim off fat.
Remove meat from bones; dice and return to broth along with the remaining ingredients.
Bring to a boil. Reduce heat,cover and simmer for about 1 hour or until the vegetables are barley are tender.
Yield: 6-8 servings (2 quarts).