Scotch Broth

Directions

1. 1
   Cut lamb into small cubes.
2. 2
   Place in deep pot with barley.
3. 3
   Cover well with cold water.
4. 4
   Bring to a boil.
5. 5
   Skim off the foam, then simmer about 1/2 hour.
6. 6
   Add carrots, leek, bay leaves, peppercorns, salt and a sprig of parsley.
7. 7
   Bring to a boil again; reduce heat and simmer, stirring occasionally, for 1 hour.
8. 8
   Stir in chopped parsley and heat through.
9. 9
   Serve with hot crusty bread.