"Kathy" > wrote in message
oups.com...
>I use ground lamb for scotch broth (lamb and barley soup). I was crazy
> for Campbell's scotch broth when I was a kid, though I rarely see it
> stocked now so I have to make my own. My not-very-formal recipe goes
> something like this:
>
> Simmer 1 lb ground lamb in 4 cups water until the meat is cooked
> through. Chill the lamb/water stock overnight and in the morning remove
> the hard fat that solifies on top. Bring the broth to a boil again and
> add 1 cup barley. Simmer 45 minutes. Add water if the mixture seems too
> thick. Add 1 cup each chopped onions, chopped carrot, and chopped
> cabbage, and simmer 10 more minutes. Add salt and pepper to taste.
>

I'm making your recipe right now Kathy.

Altered a little.

I browned the meat and added the water then drained it all and used a fat
separator to pour the water back. I also added some chicken bouillon to
it.

Actually I'm making dual meals. The dogs and us. I will take out the
dogs before I add the onions. They can't have that.

I'll let you know what else I do and how it turns out.

MoM