Scotch broth

Ingredients

• Serves 6-8
• 2Ib breast of lamb cut into large chunks
• 2oz peal barley
• bouquet garni
• 1 large onion sliced
• 1 large carrot sliced
• 1 turnip diced
• 4 leeks finely chopped
• 1 small white cabbage finely chopped
• Salt and pepper to taste
• Chopped parsley to garnish
• 3 pints of water   

Method  

Place the water and the lamb into a large cooking pot and bring to the boil, spoon off any scum from the mixture until clear.

Stir in pearl barley and bouquet garni, bring the mixture to the boil, and then simmer for about an hour stir the mixture from time to time monitor so the broth does not dry, add more water if required.

After an hour add the seasoning and the veg and cook until soft.

Serve with crusty bread   Note - if the broth has a layer of fat on top remove by using kitchen paper towel