Side Pannel
Scots Broth
Ingredients List
- 2 lb Mutton neck
- 1 Knuckle bone
- 1 lg Onion; sliced
- 3 tb Barley
- 1 sm Cabbage; shredded
- 150 g Peas or 1/2 cup split peas
- 3 Carrots; diced
- 2 md White turnips; diced
- 2 tb Parsley; chopped
- White part of 1 large leek;
- -diced
- 5 pt Water
- Salt and pepper to taste
Directions
Trim off neck fat and chop into cutlets.
Bring meat to boil with 10 cups of water in a large saucepan.
Skim off any scum, season to taste.
If using split peas, add now and simmer gently for 1 hour.
Add fresh peas (if being used), carrot, onion, leek, turnip, and barley.
Cover and simmer for 20 minutes, then add cabbage and check seasoning.
Add parsley 3 minutes before serving.
Serve each diner a cutlet with the hot broth.
Bring meat to boil with 10 cups of water in a large saucepan.
Skim off any scum, season to taste.
If using split peas, add now and simmer gently for 1 hour.
Add fresh peas (if being used), carrot, onion, leek, turnip, and barley.
Cover and simmer for 20 minutes, then add cabbage and check seasoning.
Add parsley 3 minutes before serving.
Serve each diner a cutlet with the hot broth.
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