*  Exported from  MasterCook  *

                      Lord and Taylor's Scotch Broth

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Soups/Stews                      Lamb

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        Breast of Lamb w/bone -- or
                        Stewing lamb
   8      cups          Cold water
     1/2  cup           Pearl barley
   2      tablespoons   Butter
   2                    Carrots -- peeled and diced
   1                    White turnip -- peeled/diced
   2                    Ribs celery -- diced
   1                    Onion -- diced
                        Salt & pepper to taste

1. In a large stockpot, cover the lamb with cold water; bring to a boil.
Add the barley, partially cover the pot, and simmer until the meat and barley is tender,
 1 1/2 hours. Add more water to adjust for evaporation; skim the surface of the soup as necessary..

 2. Remove the meat from the broth. Cut the meat away from the bone, discard the bones,
 and return the meat to the soup.Continue simmering the soup.

 3. In a skillet, melt the butter over medium heat. Add the carrots, turnip, celery, and onion
 and cook stirring often for 10 minutes.

 4. Add the vegetables to the soup. Simmer until the vegetables are tender, about
 10 minutes more. Season with salt and pepper to taste.


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