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Scotch (or Scot's) Broth

500 g Scrag end of neck of mutton
5 ml Spoon salt
1 l Cold water
50 g Pearl barley
2 Medium carrots
2 Leeks
1 Small turnip
1 Stick celery
10 ml Spoon chopped parsley

Wipe and trim the meat, and cut into 2 cm pieces. Put into a deep pan with the bones, salt and cold water. Heat gently to simmering point. Blanch the barley. Add to the pan, cover and simmer gently for 2 hours. Prepare the vegetables, setting aside one whole carrot and cutting the rest into 5mm dice. Add them to the broth, cover, and simmer for another hour. Grate hte whole carrot and add it to the broth 20 min before serving. SKim the fat. Remove the bones. Season to taste with pepper and the chopped parsley just before serving.

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