Canadian Red River Scotch Broth

1. 1

   Soak overnight or for 2 hours in sufficient water to cover: 1/3 cup pearl barley.

2. 2

   Trim off all the fat and cut in 2 inch pieces: 3 pounds stewing lamb.

3. 3

   In a large saucepan combine meat and lamb bones with: 8 cups cold water, salt and pepper.

4. 4

   Bring to a boil and skim.

5. 5

   Stir in: 1/2 cup chopped onions.

6. 6

   Wrap loosely in cheesecloth and add 1 bay leaf crushed, and 2 whole cloves.

7. 7

   Cover and simmer about 45 minutes.

8. 8

   Remove spice bag and bones, if desired.

9. 9

   Skim fat from broth, preferably by cooling over night, or until fat hardens.

10. 10

    Drain barley and stir into broth.

11. 11

    Bring to a boil.

12. 12

    Cover and simmer 45 minutes.

13. 13

    Stir in: 1/2 cup chopped onions, turnip, celery, carrots and potatoes.

14. 14

    Bring to a boil and simmer for 30 minutes, or until vegetables, meat and barley are tender.

15. 15

    Add salt and pepper to taste.

16. 16

    Serve garnished with chopped parsley.

17. 17

    Back Roads and Country Cooking

* Per serving · 4 servings · Values may vary.

No additional tips available.