SCOTCH BROTH

SCOTCH BROTH 2 tbsp. oil 1-2 lb. lamb for stewing (shank, neck pieces) 11 c. beef stock 1 lg. onion, chopped 3 med. carrots, chopped 3 stalks celery, chopped 3 tbsp. butter 1 tsp. thyme 1 bay leaf 1/4 c. barley 4 oz. fresh or frozen peas

Heat oil in large soup pot and brown meat on all sides. Pour in stock. Bring mixture to boil. Meanwhile, saute onion, carrot and celery in butter for 5-8 minutes. Add to soup pot. Also add thyme, bay leaf and barley. Simmer partially covered for 1 1/2 hours. 10 minutes before end of cooking time, add peas. Remove meat cut into small pieces (remove gristle, bones, fat). Add to soup. Season to taste. Scotch broth freezes and reheats very well.

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