Scotch Broth



6 to 8 servings



2 lbs. beef bones, meaty
2 qt. water
6 whole peppercorns
1-1/2 tsp. salt
1 cup carrots, chopped
1 cup celery, chopped
1 cup turnips, chopped
1/2 cup onion, chopped
1/4 cup pearl barley, med.


In a large kettle, combine soup bones, water, salt and peppercorns. Cover an simmer for 2 approximately 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.

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