Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Scotch Broth 2


2 lbs. stewing lamb
2 quarts water
1 cup chopped leeks
2 tsp. salt
1 sprig fresh parsley
1/2 cup pearl barley
1 cup chopped carrots
6 peppercorns
2 bay leaves
1/4 cup chopped fresh parsley

Cut lamb into small cubes. Place in deep pot with barley. Cover well with cold water. Bring to a boil. Skim off the foam, then simmer about 1/2 hour. Add carrots, leek, bay leaves, peppercorns, salt and a sprig of parsley. Bring to a boil again; reduce heat and simmer, stirring occasionally, for 1 hour. Stir in chopped parsley and heat through. Serve with hot crusty bread.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.