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Scotch Broth

1 1/2 lb Neck of lamb
1 qt Cold water
4 tb Whole barley
2 ts Salt
1/4 ts Pepper
1 c Carrots; diced
2/3 c Onion; diced
1 tb Parsley; minced

Cut excess fat from lamb. Place in cooker with water, barley and seasonings. Pressure cook 12 minutes at 15 lbs. pressure. Reduce pressure. Add carrot, onion, and parsley, and pressure cook again; this time for 3 minutes. Reduce pressure quickly. Serve 4 to 6.

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