MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Lord and Taylor's Scotch Broth
Categories: Mom's best, Soups
     Yield: 8 Servings

     3 lb Breast of Lamb w/bone, or
          - stewing lamb
     8 c  Cold water
   1/2 c  Pearl barley
     2 tb Butter
     2    Carrots, peeled and diced
     1    White turnip, peeled/diced
     2    Ribs celery, diced
     1    Onion, diced
          Salt & pepper to taste

 In a large stockpot, cover the lamb with cold water; bring to a
 boil. Add the barley, partially cover the pot, and simmer until the
 meat and barley is tender, 1 1/2 hours. Add more water to adjust for
 evaporation; skim the surface of the soup as necessary..

 Remove the meat from the broth. Cut the meat away from the bone,
 discard the bones, and return the meat to the soup.Continue simmering
 the soup.

 In a skillet, melt the butter over medium heat. Add the carrots,
 turnip, celery, and onion and cook stirring often for 10 minutes.

 Add the vegetables to the soup. Simmer until the vegetables are
 tender, about 10 minutes more. Season with salt and pepper to taste.

 Source: New York Cookbook, Molly O'Neill, 1993

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