Scotch Broth - cooking recipe

Ingredients

2 lb. meaty soup bones
6 whole peppercorns
1 c. chopped carrots
1 c. chopped celery
1/4 c. medium pearl barley
2 qt. water
1 1/2 tsp. salt
1 c. chopped turnips
1/2 c. chopped onion

Preparation

In a large kettle combine soup bones, water, peppercorns and salt.
Cover and simmer for 2 1/2 hours or until the meat comes easily off bones.
Remove bones. Strain broth.
Cool and chill. Skim off fat.
Remove meat from bones.
Dice meat and return to broth, along with remaining ingredients.
Bring to a boil.
Reduce heat.
Cover and simmer about 1 hour or until vegetables are barely tender.
Yields 6 to 8 servings.