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Scotch broth

Yield: 7 Servings

Ingredients:

• 2 lb Beef bones meaty
• 2 qt -water
• 6 Peppercorns
• 1 1/2 ts Salt
• 1 c Carrots chopped
• 1 c Celery chopped
• 1 c Turnips chopped
• 1/2 c Onion chopped
• 1/4 c Pearl barley

Instructions:

med. In a large kettle combine soup bones water salt and peppercorns. Cover an simmer for 2« hours or until the meat comes easily off the bones. Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with the remaining ingredients. Bring to a boil. Reduce heat cover and simmer for about 1 hour or until the vegetables are barley are tender. 6-8 servings (2 quarts).

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