SCOTCH BROTH




MUTTON                                                               1 CUP

STOCK                                                                  4 CUPS

CARROT                                                               1 CUP

ONION                                                                   ½ CUP

PEPPER                                                                  1 TSP

PEARL BARLEY                                                  2 TBS

TURNIP                                                                  ½ CUP

PARSLEY                                                                2  SPRIGS

CELERY                                                                  2 TBS

SALT                                                                       TO TASTE

METHOD OF PREPARATION

1.WASH BARLEY

2.CLEAN AND CUT MEAT AND COOK FOR 15 MINUTES,KEEP ASIDE FOR HALF AN HOUR.
   COOK FOR 1 MORE OUR IN A SLOW FIRE….. TO GET A GOOD STOCK.
  SIEVE  AND TAKE THE STOCK.
3.ADD DICED VEGETABLES ,BARLEY AND SEASONINGS AND SIMMER FOR 2 HRS.

4.ADD MEAT DICES.

5.GARNISH WITH CHOPPED PARSELY.