Scotch Broth

Name: Scotch Broth
Ingredients: 2 1/2 pounds lamb neck; 8 cups water cold; 3/4 teaspoon salt or to taste; 1/2 cup pearl barley; 1/2 cup green peas split; 2 medium leeks sliced; 1 large onions chopped; 2 large carrots scrubbed, peeled; 2 stalks celery chopped; 2 each bay leaves

10 ingredients

11 steps

Ingredients

2 1/2 pounds lamb neck
8 cups water cold
3/4 teaspoon salt or to taste
1/2 cup pearl barley
1/2 cup green peas split
2 medium leeks sliced
1 large onions chopped
2 large carrots scrubbed, peeled
2 stalks celery chopped
2 each bay leaves

Directions

1

Rinse the lamb and set it in the bottom of the cooker.
2

Add the water and slowly bring to the boil.
3

Skim off any solid white skum that forms on the surface.
4

Add the salt and skim again.
5

Add the remaining ingredients.
6

Lock the lid in place and over high heat bring to high pressure.
7

Adjust the heat to maintain h igh pressure and cook for 20 minutes.
8

Let the pressure drop naturally or use a quick release method.
9

Remove the lid, tilting it away from you to allow any e xcess steam to escape.
10

Remove the bay leaves and parsley.
11

Add salt if desired .