Scotch Broth - cooking recipe

Ingredients

3 lb. lamb breast or necks
2 Tbsp. butter
1 medium onion, finely diced
2 stalks celery, finely diced
salt and pepper
1/2 c. barley
1 small white turnip, peeled and diced
2 carrots, finely diced

Preparation

Trim fat from meat and cut into small pieces.
Put in pot with 8 cups cold water.
Bring to a boil and stir in barley.
Simmer, partially covered, for 1 1/2 hours or until meat and barley are tender, adding more water if needed.
Remove meat from bones.
Cool soup and skim off fat.
Melt butter in skillet.
Add vegetables. Cook over low heat, stirring often, for 10 minutes or until vegetables are tender.
Add meat and vegetables to soup.
Cook another 10 minutes and serve hot.