Name: Traditional Scotch Broth
Ingredients: 1 lb Neck of mutton or boiling beef; 2 qt Cold water; 1 ts Salt; 2 tb Pearl barley; 2 tb Yellow split peas; 2 tb Dried green peas; 2 md Size carrots; 2 Leeks; 3 tb Diced rutabaga; 1 md Onion; 1/2 sm Cabbage; 1 ts Finely chopped parsley

CATEGORY	CUISINE	TAG	YIELD
Meats		Soups/stews, Ethnic, Lamb	6	Servings

INGREDIENTS

1	lb	Neck of mutton or boiling beef
2	qt	Cold water
1	ts	Salt
2	tb	Pearl barley
2	tb	Yellow split peas
2	tb	Dried green peas
2	md	Size carrots
2		Leeks
3	tb	Diced rutabaga
1	md	Onion
1/2	sm	Cabbage
1	ts	Finely chopped parsley

INSTRUCTIONS

Salt and pepper to taste
Put the meat, water, salt and washed pearl barley into a large saucepan.
Bring to a boil very slowly and skim. Dice the vegetables and wash and
shred the cabbage and add to the pan. Bring the soup back to a boil again
and simmer very gently until the meat is cooked and the peas are tender -
about two hours.  Add parsley and salt and pepper to taste.
Posted by Gavin Davies. Courtesy of Fred Peters.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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