| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Scottish | Scottish | 8 | servings | |
INGREDIENTS
| 2 | lb | Mutton neck |
| 1 | Knuckle bone | |
| 1 | lg | Onion; sliced |
| 3 | tb | Barley |
| 1 | sm | Cabbage; shredded |
| 150 | g | Peas or 1/2 cup split peas |
| 3 | Carrots; diced | |
| 2 | md | White turnips; diced |
| 2 | tb | Parsley; chopped |
| White part of 1 large leek; diced | ||
| 5 | pt | Water |
| Salt and pepper to taste |
INSTRUCTIONS
Trim off neck fat and chop into cutlets. Bring meat to boil with 10 cups of water in a large saucepan. Skim off any scum, season to taste. If using split peas, add now and simmer gently for 1 hour. Add fresh peas (if being used), carrot, onion, leek, turnip, and barley. Cover and simmer for 20 minutes, then add cabbage and check seasoning. Add parsley 3 minutes before serving. Serve each diner a cutlet with the hot broth. Converted by MC_Buster. NOTES : A traditional soup with many variations. This one is mutton. A delicious accompaniment is Skirlie (Mealie pudding) dumplings Converted by MM_Buster v2.0l.
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