Recipe - Scotch Broth

2 pound Beef bones, meaty
2 qt water
6 Peppercorns
1 One half teaspoon Salt
1 cup Carrots, chopped
1 cup Celery, chopped
1 cup Turnips, chopped
One half cup Onion, chopped
One fourth cup Pearl barley, med.

In a large kettle, combine soup bones, water, salt and peppercorns.
Cover an simmer for 2« hours or until the meat comes easily off the bones.
Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat
from bones; dice and return to broth along with the remaining ingredients.
Bring to a boil. Reduce heat, cover and simmer for about 1 hour or until
the vegetables are barley are tender. 68 servings (2 quarts).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini