Scotch Broth(For Soup) - cooking recipe

Ingredients

3 lb. shoulder or neck bones, cut in 2-inch pieces
3 qt. water
1 tsp. salt
1 bay leaf, crushed
3 whole cloves
6 sprigs parsley
1 onion, chopped
2 Tbsp. chopped parsley
1/2 c. barley (which was soaking in water while meat was cooking)
1/2 c. diced carrots
1/2 c. diced celery
1/2 c. diced turnip
1/2 c. diced onions

Preparation

Put bones, water and salt in a large saucepan. Bring to a boil; skim water. Add bay leaf, cloves, sprigs of parsley and chopped onion. Simmer 2 to 2 1/2 hours until meat is done. Take out the meat and cut into small pieces when cool. Strain the stock; add barley. When barley is half done or tender, add carrots, celery, turnip and diced onions. Cook until the vegetables are tender. Add meat; skim off fat. Simmer a few minutes more. Add chopped parsley.