Name: Hebridean Scotch Broth
Ingredients: 1 1/2 lb Neck of mutton *; 3 pt Water; 1 ts Salt; 3 oz Barley; 1 oz Onion; 1 Piece Swedish turnip (5 oz); 1 lg Carrot; 1 sl White cabbage (1/2"); 1 lg Leek; Black pepper; Parsley; to finish

One thing is definitive for an expositional sermon: It lays out the meaning and purpose of a biblical text clearly. It says, “Here is the point of this text, and it’s relevant to you, no matter who you are, where you are from, or what’s happening in your life right now.” The preacher concentrates all his powers on reproducing the burden of the Bible in the hearts and minds of the people, and he avoids letting anything in his person get in the way of that goal. He’d rather risk boring or offending his congregation than depriving them of the opportunity to hear what God says… He knows that he gives his hearers a chance at true life only insofar as he succeeds in faithfully reproducing what God has already said.

Jonathan Leeman

CATEGORY	CUISINE	TAG	YIELD
	British	Soups/stews	4	Servings

INGREDIENTS

1 1/2	lb	Neck of mutton *
3	pt	Water
1	ts	Salt
3	oz	Barley
1	oz	Onion
1		Piece Swedish turnip (5 oz)
1	lg	Carrot
1	sl	White cabbage (1/2")
1	lg	Leek
		Black pepper
		Parsley; to finish

INSTRUCTIONS

*Note: Neck of mutton may be either whole or in chops (use lamb only if you
have to).
Start to cook this dish the day before serving.  Boil the neck of mutton in
a large covered pan in 2-1/2 pints lightly salted water for 2 hours (or
more if the meat needs it). Skim off all the scum and the excess fat as it
rises to the surface of the water.
Take out the meet when it is tender.  Put in the barley and leave it
soaking in the stock overnight. Next day, bring the stock and barley back
to the boil. Prepare and dice all the vegetables except the leeks to the
stock and cook for another 60 minutes.  Add the leeks, cut into fine rings,
10 minutes before the end of cooking.
If you want to have the meat in the stew, strip it off the bones, cut into
small pieces and return it to the soup before reheating thoroughly.
Put a tablespoon of parsley in each plate, and pour in the soup. If you
prefer a two-dish meal, serve the meat as a main course afterwards with
potatoes - Golden Wonder are Chrissie's preferred variety. Bake the
potatoes if they are mature.  Or boil them in their jackets if they are
new.  For really fluffy, floury boiled potatoes, Chrissie cooks hers whole
and unpeeled (never cut a Golden Wonder) for 12-15 minutes, depending on
average size.  Then drain out all but a little of the water, lid the pan
tightly and steam the potatoes for another 10 or 15 minutes, shaking
regularly, until they are dry and floury in texture.
Source: Elisabeth Luard in "Country Living" (British), February 1989. Typed
for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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