• Prep Time:
  • Cooking Time:
  • Serves: 8 servings

Scots Broth

  • Recipe Submitted by on

Category: Scottish

 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


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.

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