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Scotch Broth
2 Lb Neck Of Lamb -- Bone In 8 Cups Water 1 Cup Carrots -- Diced 2 Med Onions -- Chopped 1 Cup Yellow Turnip -- Pared And Chopped (or rutabaga) 1 Cup Celery -- Diced 1 1/2 Tsp Salt 1/4 Tsp Pepper 1/4 Tsp Rosemary -- Crumbled 1/4 Cup Barley
Place meat, water, carrots, onions, rutabaga, salt, pepper and rosemary in large kettle. Cover; bring to boiling. Lower heat; simmer 1 1/2 hours. Remove kettle from heat. Remove meat; bone. Skim fat from soup. Return meat to soup. Bring to boiling; add barley. Simmer 30 minutes, or until barley is tender. garnish each serving with chopped parsley, if you wish.
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