| 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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