Title: Traditional scotch broth
 Categories: Soups/stews, Ethnic, Lamb
      Yield: 6 Servings
 
      1 lb Neck of mutton or boiling
           -beef
      2 qt Cold water
      1 ts Salt
      2 tb Pearl barley
      2 tb Yellow split peas
      2 tb Dried green peas
      2 md Size carrots
      2    Leeks
      3 tb Diced rutabaga
      1 md Onion
    1/2 sm Cabbage
      1 ts Finely chopped parsley
 
  Salt and pepper to taste
  
  Put the meat, water, salt and washed pearl barley into a large
  saucepan. Bring to a boil very slowly and skim.  Dice the vegetables
  and wash and shred the cabbage and add to the pan.  Bring the soup
  back to a boil again and simmer very gently until the meat is cooked
  and the peas are tender - about two hours.  Add parsley and salt and
  pepper to taste.
  
  Posted by Gavin Davies. Courtesy of Fred Peters.