Scotch Broth
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Scotch Broth
  Scottish    Soups  
Last updated 6/12/2012 12:51:38 AM. Recipe ID 13250. Report a problem with this recipe.
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      Title: Scotch broth
 Categories: Soups
      Yield: 7 Servings
 
      2 lb Beef bones, meaty
      2 qt -water
      6    Peppercorns
  1 1/2 ts Salt
      1 c  Carrots, chopped
      1 c  Celery, chopped
      1 c  Turnips, chopped
    1/2 c  Onion, chopped
    1/4 c  Pearl barley, med.
 
     In a large kettle, combine soup bones, water, salt and peppercorns.
  Cover an simmer for 2 hours or until the meat comes easily off the
  bones.
     Remove bones. Strain broth; cool and chill. Skim off fat. Remove
  meat from bones; dice and return to broth along with the remaining
  ingredients.
     Bring to a boil. Reduce heat, cover and simmer for about 1 hour or
  until the vegetables are barley are tender. 6-8 servings (2 quarts).
 




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Recipe ID 13250 (Apr 03, 2005)

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