Scotch Broth Dinner

"To dish up in in authentic Scottish style, serve in 2 courses: broth with Bere Scones, then the meat & vegetables. From Dorinda Hafners Taste of Britain."
 
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Ready In:
2hrs 30mins
Ingredients:
9
Serves:
8
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ingredients

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directions

  • Put lamb, pearl barley, split peas into very large pot with water.
  • Bring to boil on moderate flame.
  • Skim froth from top.
  • Turn flame to low, and simmer for 30 minutes.
  • Add all prepared vegetables,.
  • Cover & continue gently for 1 - 1 1/2 hours until lamb is tender.
  • Meanwhile peel & boil potatoes when cooked, mash with some butter & milk to taste.
  • Spoon into a warmed serving dish - keep warm.
  • To dish up serve BROTH ONLY into soup bowls & serve with Bere Scones.
  • Follow 1st course by lifting meat from pan & placing on serving platter.
  • Surround meat with chunks of vegetables.
  • Spoon some of the broth over the dish.
  • Scatter with remaining chopped parsley.
  • Serve with dish of mashed potatoes.

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RECIPE SUBMITTED BY

HiI'm Jenny B..........an adopted Aussie in '72, originally hailing from Trinidad & Tobago........I currently live in S.A....alovely spot called Hallett Cove, south of the city and heading towards some of our famous wineries.....McLarenvale.........Professionally I'm a Mental Health Nurse,working in the I.C.U of Adelaide's major psychiatric hospital........I have 3 grown daughters ,all live interstate/o'seas........I go ten pin bowling as often as possible.....very good exercise !! <img src="http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpg">
 
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