Scotch broth
by Richard Corrigan
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Ingredients
Fresh Meat
2 Welsh Lamb necks, on the bone, each weighing 300-400g
Fruit & Vegetables
50g of carrots, diced
50g of onion, diced
50g of leek, diced
50g of celery, diced
50g of celeriac, diced
50g of turnip, diced
3 garlic cloves, sliced
Cereals, Grains & Pasta
40g of pearl barley
Spices & Dried Herbs
1 bouquet garni
Salad & Fresh Herbs
parsley
Oils & Vinegars
200ml of olive oil
Store Cupboard
salt
pepper