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| Scotch Broth/Crockpot Recipe |
Category: Crockpot
Rating:
N/A
Servings: 8
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Ingredients
2 lb lamb neck or breast; well trimmed
1/2 cup pearl barley
1 tablespoon salt
3 peppercorns
1 medium onion; chopped
2 stalks celery; sliced
1 turnip; peel/dice
10 oz frozen peas; thawed
1 teaspoon leaf thyme
1/4 teaspoon tabasco sauce
Cooking Directions:
Combine all ingredients in crock-pot. Add water to cover; stirwell. Cover and cook on Low setting 10-12 hours or High 4-5 hours. Remove meat; bone and trim off any remaining fat. Dice meat. Skimoff fat from liquid and return meat to crock-pot. 2 quarts. Posted to JEWISH-FOOD digest by Nancy Berry on May 12, 1998
crockpot
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