Scotch broth No. of Portions 4

Ingredients QTY Unit
Boiled mutton 20 Gm
Onions 50 Gm
Carrots 50 Gm
Potato 50 Gm
Peas 20 Gm
Pearl barley 10 Gm
Stock 1 Lt
Salt To taste
White pepper powder To taste
Parsley 10 Gm


Pre-preparations:
1. Soak barley overnight.
2. Cut all vegetables into small dices.
3. Cut mutton into small dices.
4. Chop parsley finely.


Method:
1. Cook barley in stock. Strain and keep aside.
2. Add the vegetables in the same stock and cook till done. Add mutton and barley and continue cooking for 5 more minutes.
3. Add salt and pepper.
4. Serve hot garnished with parsley.