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Scotch Broth

1 lb. neck of lamb
1 lb. beef
2 oz. pearl barley
3-4 sm. carrots
1 sm. turnip
1/4 sm. cabbage
1 tbsp. chopped parsley
1 onion
Salt and pepper
2 qt. cold water


Put meat and barley in cold water and boil for 1 hour. Chop vegetables and shred cabbage finely. Add everything and cook for 1 1/2-2 hours. Add parsley last. Salt and pepper to taste.

NOTE: Rice may be used in place of barley.


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