A filling, meaty soup, Scotch Broth is thickened with pearl barley and dried peas. Serve with crusty bread and butter for a hearty lunch. If you wish to remove all the fat from the broth, allow the broth to cool for at least
8 hours or overnight. Remove and discard the fat that rises to the surface. Reheat the broth before serving.3 lb. neck of mutton or lamb, chined and trimmed of excess fat
3 pints water
1 teaspoon salt
1 teaspoon black pepper
2 oz. pearl barley, blanched
2 oz. green split peas, soaked overnight in cold water and drained
1 large carrot, scraped and chopped
1 large onion, chopped
2 leeks, trimmed, washed and chopped
2 celery stalks, trimmed and chopped
1 large turnip, peeled and coarsely chopped
2 tablespoons chopped fresh parsley
Cut the meat into 4- or 5-inch pieces. Place the meat in a large saucepan and pour over the water. Set the pan over moderately high heat and bring the liquid to the boil. Skim off and discard any scum which rises to the surface. Add the salt, pepper, barley and peas. Reduce the heat to low, cover and simmer for 1 ½ hours.
Add the carrot, onion, leeks, celery and turnip. Re-cover the pan and continue cooking for a further 1 hour or until the vegetables are very tender.
Remove the pan from the heat. Using tongs, transfer the meat to a chopping board. Using a sharp knife, slice the meat from the bone. Discard the bones and return the meat to the pan. Return the pan to moderate heat and cook for a further 5 minutes. Taste and add more salt and pepper if necessary.
Remove the pan from the heat. Ladle the broth into a warmed large soup tureen, sprinkle with the parsley and serve at once.