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Taken from a oral history interview with John Robertson
Mutton cubed in 1/4 inch chunks
(the amount depends on the wealth of the family)
2lbs pearl barley
beef bone
3 finely chopped carrots
3 finely chopped celery stocks
1 onion coarsely chopped
Soak the pearl barley overnight. In the morning boil the mutton and beef bone until a hearty beef stock is formed. Add the barley and vegetables and simmer for an hour. To traditionally season, add salt, pepper, and a small amount of worcestershire sauce.
For an extra treat add a dolup of butter to each bowl of soup for extra richness.
Look at more Scottish Recipes
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Last updated January 30, 1998