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Scotch Broth

Categories: soups, meats

Servings: 8

      2 lb Lamb neck or brest, well            2    Stalks celery, sliced
           Trimed                              1    Turnip, peeled and diced
    1/2 c  Pearl barley                        1 pk (10 oz) frozen peas, thawed
      1 tb Salt                                1 ts Leaf thyme
      3    Peppercorns                       1/4 ts Tabasco sauce
      1 md Onion, chopped

Contributed to the echo by: Margarita Towns Scotch Broth Combine all ingredients in crock-pot. Add water to cover; stir well. Cover and cook on Low ssetting 10-12 hrs or High 4-5 hrs. Remove meat; bone and trim off any remaining fat. Dice meat. Skim off fat from liquid and return meat to crock-pot. 2 quarts.

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