Recipe - Lord And Taylors Scotch Broth

3 pound Breast of Lamb w/bone, or
Stewing lamb
8 cup Cold water
One half cup Pearl barley
2 tablespoon Butter
2 Carrots, peeled and minced
1 White turnip, peeled/ minced
2 Ribs celery, minced
1 Onion, minced
Salt & pepper to taste

1. In a large stockpot, cover the lamb with cold water; bring to a
boil. Add the barley, partially cover the pot, and simmer until the
meat and barley is tender, 1 One half hours. Add more water to adjust for
evaporation; skim the surface of the soup as necessary..

2. Remove the meat from the broth. Cut the meat away from the bone,
discard the bones, and return the meat to the soup.Continue simmering
the soup.

3. In a skillet, melt the butter over medium heat. Add the carrots,
turnip, celery, and onion and cook stirring often for 10 minutes.

4. Add the vegetables to the soup. Simmer until the vegetables are
tender, about 10 minutes more. Season with salt and pepper to taste.

Source: New York Cookbook, Molly O'Neill, 1993

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcyber2.zip