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SCOTCH BROTH

Use mutton flank to make Scotch broth. Make stock in advance by placing flank in a large pan & covering with cold water, add onion, piece of carrot & celery, black peppercorns and a bay leaf. Bring to boil and simmer for 2-3 hours. Leave to cool and remove fat from top. Use the mutton stock as base & add meat to the soup. The following recipe is by Mike Simpson and can be found on BBC website. I used a broth mix with pearl barley & split peas instead of soaking dried peas.


Ingredients

     250g/8oz carrots, peeled, diced

      250g/8oz turnips, diced

      2 onions, peeled, diced

      1 celery stalk, diced

      1 leek, white part only, sliced

      75-125g/3-4oz pearl barley

     125g/4oz dried peas, soaked in water for 4-5 hours, drained

     salt and freshly ground black pepper

     2.3litres/4 pints lamb or mutton stock

     85g/3oz kale, chopped (optional)

     salt and freshly ground black pepper

Preparation method

     Heat all of the ingredients, except the kale, in a large saucepan until boiling.

     Reduce the heat and simmer gently for a 2-3 hours, or until the peas and pearl barley are soft.

     Stir in the kale and cook for a further 10-12 minutes, or until the kale is tender. Season, to taste

      with salt and freshly ground black pepper.