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Scotch Broth

2 lb Lamb neck or breast; well trimmed
1/2 c Pearl barley
1 tb Salt
3 Peppercorns
1 md Onion; chopped
2 Stalks celery; sliced
1 Turnip; peel/dice
10 oz Frozen peas; thawed
1 ts Leaf thyme
1/4 ts Tabasco sauce


Combine all ingredients in slow cooker. Add water to cover; stirwell. Cover and cook on Low setting 10-12 hours or High 4-5 hours. Remove meat; bone and trim off any remaining fat. Dice meat. Skimoff fat from liquid and return meat to slow cooker. 2 quarts.




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