Before going to bed soak the barley and dried peas in water.
It doesn’t really matter what the temperature of the water is, but I prefer to set the barley and peas going in boiling water.
The next day place the beef in a saucepan, cover with cold water
Add the salt
Bring to the boil.
Simmer gently for about an hour.
Whilst the meat is cooking:
Chop up the carrots and turnip into small cubes.
Chop the onion, leeks and cabbage (or kale) finely.
Add the soaked barley and peas to the boiling mutton or beef
Add the prepared vegetables
Allow the mixture to simmer for a further hour.
If
the level of the liquid should fall too low add extra boiling water.
Fifteen minutes before the end of the second hour
Add the chopped fresh parsley
Add a little freshly ground black pepper.
The
broth can be served straight away, but tastes even better upon re-heating
the next day!
So never make small quantities of Scotch broth, always plan
on two days worth.
It is
said that in some households the broth pot is constantly on the stove
and is merely added to as required.
Personally,
I prefer my broth during the winter months only, but that is perhaps just
a modern taste.