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February 2019

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Lord and Taylor's Scotch Broth Recipe

Lord and Taylor's Scotch Broth recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Lord and Taylor's Scotch Broth recipe  PDF


3 lb Breast of Lamb w/bone, or
Stewing lamb 8 c Cold water
1/2 c Pearl barley
2 tb Butter
2 Carrots, peeled and diced
1 White turnip, peeled/diced
2 Ribs celery, diced
1 Onion, diced
Salt and amp pepper to taste 1. In a large stockpot, cover the lamb with cold water bring to a boil.
Add the barley, partially cover the pot, and simmer until the meat and barley is tender, 1 1/2 hours. Add more water to adjust for evaporation skim the surface of the soup as necessary.. 2. Remove the meat from the broth. Cut the meat away from the bone, discard
the bones, and return the meat to the soup.Continue simmering the soup. 3. In a skillet, melt the butter over medium heat. Add the carrots, turnip,
celery, and onion and cook stirring often for 10 minutes. 4. Add the vegetables to the soup. Simmer until the vegetables are tender,
about 10 minutes more. Season with salt and pepper to taste. Source: New York Cookbook, Molly O'Neill, 1993

Lord and Taylor's Scotch Broth recipe and other lamb recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
873 people have voted
Last Reviewed on 2019-02-20



Wednesday, Feb 20 2019 Download & Print Lord and Taylor's Scotch Broth recipe  PDF   Lamb recipes RSS   New

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