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Scots Broth

2 lb. neck of lamb, trim fat
3 oz. pearl barley
1 lg. onion, sliced
1 leek, white only, sliced
1 sm. cabbage
2 med. white turnips, diced
3 carrots, diced
2 tbsp. chopped parsley
3 oz. peas, frozen
10 c. water
Salt and pepper to taste


Place meat and water in a large saucepan and bring to boil. Skim and season, then simmer for 1 hour. Add vegetables except cabbage, frozen peas and parsley. Simmer 20 minutes and add cabbage. Taste for seasoning. A few minutes before serving, add peas and parsley. (Vegetables may be varied according to season - kale, celery, etc.)


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