Scotch Broth

Since Dan asked... here's Scotch Broth or Scottish Broth or whatevayawannacallit. Best made when you can find lamb on sale (IF you can find lamb on sale).

SCOTCH BROTH
⅓ cup pearl barley (or use the same amount quick-cooking barley)
3 lb. stewing lamb, trimmed of fat, cut into 2" pieces
lamb bones (I dunno, just SOME lamb bones, OK?)
8 cups water
2 teaspoons salt
¼ teaspoon pepper
½ cup onion, chopped
1 bay leaf
2 whole cloves
1 small onion, diced
1 small turnip, diced
1-2 stalks celery, diced
1-2 carrots, diced
2-3 potatoes, diced
salt and pepper to taste

If using pearl barley, soak 2 hours or overnight in sufficient water to cover barley.

In large soup pot, brown lamb and bones. Add 8 cups water, 2 teaspoons salt, ¼ teaspoon pepper, bring to a boil and skim scum off the top. Stir in ½ cup onion, bay leaf and cloves, cover and simmer 45 minutes. Remove spices and lamb bones; cool and skim fat (best to chill it overnight to remove nearly all the fat).

If using pearl barley, add it now -- drain it and stir it into the broth, bring to a boil and simmer 45 minutes, covered, until barley is cooked. If not, skip ahead to the next sentence. Stir in onion, turnip, celery, carrots and potatoes (and quick-cooking barley, if using) and cook 30 minutes or until vegetables are tender. Salt and pepper soup to taste and serve garnished with chopped parsley. Serves 6. Or serves Dan.

Stolen from the Laura Secord Cookbook and further tweaked by Karin Buck.