Scotch Broth

"A modern cook book, complete in every detail, brings the latest developments in home economics into your kitchen for a simpler, better and richer life."

1/3 cup barley

1 1/2 lb. lamb shoulder (or head, or any bones)

1 1/2 quarts water

1 T. salt

1/4 t. pepper

1/2 cup sliced carrot

1/2 cup diced celery

1/2 cup diced turnip

2 T. chopped parsley

Add 1 pint water to barley, cover and soak for 2 hours. Put bones and meat into a large kettle, add water , salt and pepper.  Simmer gently, covered, until meat falls off the bones, about 1 1/2 hours. Skim off excess fat, drain barley and add to broth. Add carrot, celery and turnip and simmer until vegetables and barley are done, from 30-40 minutes. Serve piping hot sprinkled with parsley.

(4 servings)