Scotch Barley Broth from Mietta's Recipe Collection

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The 2008
Mietta Song Recital Award

Scotch Barley Broth

Preamble
"This is a very inexpensive dish and the perfect lunch for a cold day in the country. You will not need a main dish. It keeps quite well in the refrigerator but as the barley swells you must add extra liquid when it is reheated. Pureed in a blender, it makes excellent baby food. The same recipe, but with lamb ribs instead of beef, makes a delicious sort of Irish stew."

Ingredients

1-2 lb Shin Of Beef

Beef Beef

2 Beef Marrow Bones

Marrow Bones Marrow Bones

1/2 lb (1 cup) Pearl Barley

Barley Barley

5 pints (12 1/2 cups) Water

Water Water

2 medium Onions sliced

Spring Onion Spring Onion

1 large Parsnip peeled and sliced

Parsnip Parsnip

1 Bay Leaf

Bay Leaf Bay Leaf

2 Carrots sliced

Carrot Carrot

4 stalks Celery sliced

Celery Celery

Method

Combine the water, beef, bones and barley in a deep pan and bring to the boil. Skim. Add the onions, parsnip and bay leaf. Simmer for 2 1/2 hours. Add the carrots and celery and then simmer until the carrots are just tender.

Remove the meat, cut it into small pieces (or shred it) and stir it into the soup.

Remarks
Appeared on menu: Scotch Broth $1.00

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