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Scots Broth

2 lb Mutton neck
1 Knuckle bone
1 lg Onion; sliced
3 tb Barley
1 sm Cabbage; shredded
150 g Peas or 1/2 cup split peas
3 Carrots; diced
2 md White turnips; diced
2 tb Parsley; chopped
White part of 1 large leek; diced
5 pt Water
Salt and pepper to taste


Trim off neck fat and chop into cutlets.


Bring meat to boil with 10 cups of water in a large saucepan.


Skim off any scum, season to taste.


If using split peas, add now and simmer gently for 1 hour.


Add fresh peas (if being used), carrot, onion, leek, turnip, and barley.


Cover and simmer for 20 minutes, then add cabbage and check seasoning.


Add parsley 3 minutes before serving.


Serve each diner a cutlet with the hot broth.


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