Lord And Taylor's Scotch Broth Recipe

Step 1

In a large stockpot, cover the lamb with cold water; bring to a boil. Add the barley, partially cover the pot, and simmer until the meat and barley is tender, 1 1/2 hours. Add more water to adjust for evaporation; skim the surface of the soup as necessary..

Step 2

Remove the meat from the broth. Cut the meat away from the bone, discard the bones, and return the meat to the soup.Continue simmering the soup.

Step 3

In a skillet, melt the butter over medium heat. Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.

Step 4

Add the vegetables to the soup. Simmer until the vegetables are tender, about 10 minutes more. Season with salt and pepper to taste.

Source: New York Cookbook, Molly O'Neill, 1993

Things You'll Need

  • 3lb Breast of Lamb w/bone, or
  • Stewing lamb
  • 8c Cold water
  • 1/2c Pearl barley
  • 2tb Butter
  • 2 Carrots, peeled and diced
  • 1 White turnip, peeled/diced
  • 2 Ribs celery, diced
  • 1 Onion, diced
  • Salt & pepper to taste

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