Scotch Broth Recipe

Take two pounds of mutton trimmings; cut into neat

pieces; put into a saucepan with three quarts of water, one large red

onion, salt, and a dozen whole peppers. Boil gently, and remove the scum

as it rises; wash half a pint of barley; soak it while the soup is

boiling, and add it at the end of the first hour. Let the soup boil for

two hours longer; taste for seasoning; pour slowly into a soup tureen,

leaving the meat in the saucepan. Some prefer to take the meat out of

the soup, and after removing the bones they return the meat to the soup.

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