Recipe - Scotch Brothcrockpot

2 pound Lamb neck or breast; well
trimmed
One half cup Pearl barley
1 tablespoon Salt
3 Peppercorns
1 md Onion; chopped
2 Stalks celery; cut or sliced up
1 Turnip; peel/dice
10 ounce Frozen peas; thawed
1 teaspoon Leaf thyme
One fourth teaspoon Tabasco sauce

Combine all ingredients in crockpot. Add water to cover; stirwell. Cover
and cook on Low setting 1012 hours or High 45 hours. Remove meat; bone
and trim off any remaining fat. Dice meat. Skimoff fat from liquid and
return meat to crockpot. 2 quarts.
Posted to JEWISHFOOD digest by Nancy Berry nlberry@prodigy.net on May
12, 1998