Recipe for Scots Broth 
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Yield:
8 servings
Ingredients:
Amount Ingredient
2 lb Mutton neck
1 x Knuckle bone
1 lrg Onion, sliced
3 tbl Barley
1 sm Cabbage, shredded
150 gm Peas or 1/2 cup split peas
3 x Carrots, diced
2 med White turnips, diced
2 tbl Parsley, chopped
White part of 1 large leek, diced
5 pt Water
Instructions:
Instructions: Trim off neck fat and chop into cutlets.

Bring meat to boil with 10 cups of water in a large saucepan.

Skim off any scum, season to taste.

If using split peas, add now and simmer gently for 1 hour.

Add fresh peas (if being used), carrot, onion, leek, turnip, and barley.

Cover and simmer for 20 minutes, then add cabbage and check seasoning.

Add parsley 3 minutes before serving.

Serve each diner a cutlet with the hot broth.

NOTES : A traditional soup with many variations. This one is mutton. A delicious accompaniment is Skirlie (Mealie pudding) dumplings

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