Lord & taylor's scotch broth
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Lord & taylor's scotch broth
  Scottish    Lamb    Soups  
Last updated 6/12/2012 1:27:42 AM. Recipe ID 62715. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Lord & taylor's scotch broth
 Categories: Soups/stews, Lamb
      Yield: 8 Servings
      3 lb Breast of Lamb w/bone, or
           Stewing lamb
      8 c  Cold water
    1/2 c  Pearl barley
      2 tb 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.

Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 62715 (Apr 03, 2005)

[an error occurred while processing this directive]