Scotch Broth

     
Ingredients
1 pound boneless stewing lamb, cut into small cubes
1 pound lamb bones in cheesecloth
2-1/2 quarts water
1 cup chopped onion
1 cup diced celery
1 cup diced carrots
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup pearl barley
1/2 cup chopped parsley


Instructions
Place all ingredients except salt and pepper, barley, and parsley in a soup kettle. Bring to a boil and skim carefully. Reduce heat and season with 1 teaspoon salt and 1/2 teaspoon pepper.

Simmer covered for 1 and 3/4 hours; add barley and cook for 45 minutes or until meat and barley are both very tender. Remove bones and correct seasoning. Serve generously sprinkled with chopped parsley.

Yield: 8 to 10 servings