General kitchen advice

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.









Traditional Scotch Broth Recipe
Traditional Scotch Broth Category Lamb Recipes 
Views 55 
Ratings 0 
Ingredients And Procedures

1 lb Neck of mutton or boiling

-beef 2 qt Cold water

1 ts Salt

2 tb Pearl barley

2 tb Yellow split peas

2 tb Dried green peas

2 md Size carrots

2 Leeks

3 tb Diced rutabaga

1 md Onion

1/2 sm Cabbage

1 ts Finely chopped parsley

Salt and pepper to taste Put the meat, water, salt and washed pearl barley into a large saucepan. Bring to a boil very slowly and skim. Dice the vegetables and wash and shred the cabbage and add to the pan. Bring the soup back to a boil again and simmer very gently until the meat is cooked and the peas are tender - about two hours. Add parsley and salt and pepper to taste. Posted by Gavin Davies. Courtesy of Fred Peters.

 
Rate this recipe!
1   2   3  4   5  
 
Post this recipe to your site




Search Recipe Database: