Scotch Broth

1. 1

   In a large kettle combine soup bones, water, peppercorns and salt.

2. 2

   Cover and simmer for 2 1/2 hours or until the meat comes easily off bones.

3. 3

   Remove bones. Strain broth.

4. 4

   Cool and chill. Skim off fat.

5. 5

   Remove meat from bones.

6. 6

   Dice meat and return to broth, along with remaining ingredients.

7. 7

   Bring to a boil.

8. 8

   Reduce heat.

9. 9

   Cover and simmer about 1 hour or until vegetables are barely tender.

10. 10

    Yields 6 to 8 servings.

No additional tips available.