Scotch Broth Recipe

Preparation: Place boneless lamb , lamb bones, water, onion, celery, and carrots in a soup kettle. Bring to a boil and skim carefully. Reduce heat and season with 1 teaspoon salt and 1/2 teaspoon pepper . Simmer covered for 1 and 3/4 hours; add barley and cook for 45 minutes or until meat and barley are both very tender. Remove bones and correct seasoning. Serve generously sprinkled with chopped parsley. Yield: 8 to 10 servings Source: The Art of Cookery Made Plain and Easy by Hannah Glasse (Applewood Books) Reprinted with permission.