Scottish Broth [1]

250g Mutton (Shank or Flank) or 250g Beef (Flank or Runner)

2 Litres of Water

1 Small Parsnip

Small piece of Cabbage

2 Carrots

1 Leek or Onion

100g Turnip

50g Barley

Chopped Parsley

25g Dried peas (soaked overnight)

Salt and Pepper

1

Dry fry the barley and put in a pan with chosen meat, water and peas
2

Bring the ingredients to boil and simmer for 1 -1.5 hours
3

Dice the vegetables and add to the pan, but not the cabbage, green of the leek or the parsley
4

Season with salt and pepper to taste and slowly cook for a further 30 minutes or until the vegetables are tender
5

Shred the green of the leek and cabbage and add to the pan.
6

Boil for 10 minutes, again check the seasoning, add parsley and serve

Cooks Note