Scotch Broth - cooking recipe

Ingredients

3 lb. lamb breast or neck
8 c. cold water
1/2 c. barley
2 Tbsp. butter
2 carrots, diced fine
2 stalks celery, diced fine
1 small white turnip, peeled and diced
1 medium onion, diced fine
salt and freshly ground pepper

Preparation

Remove most of the fat from meat and cut into small pieces. Put into a large pot with cold water.
Bring to a boil and stir in barley.
Simmer, partially covered, for 1 1/2 hours or until the meat and barley are tender, adding more water as it evaporates. Remove the meat from bones.
Cool the soup and skim off fat.
Melt butter in a skillet and add the carrots, celery, turnip and onion. Cook over low heat, stirring often, for 10 minutes.
Add to the soup.
Season with salt and pepper; cook for another 10 minutes or until veggies are tender.
Serve hot.