Scotch Broth

Ingredients

1 lb boiling beef/neck of mutton
4 pints water
2 tablespoons pearl barley
1 teaspoon salt
2 tablespoons yellow split peas
2 tablespoons dried green peas
2 carrots
2 leeks
3 tablespoons diced swede
1 onion
1/2 small cabbage
1 dessertspoon finely chopped fresh parsley

METHOD
Put the water, salt, peas, washed pearl barley and meat into a large pan
Slowly bring to the boil and skim the top
Dice vegetables and shred cabbage add to the pan
Bring back to the boil and simmer for 1 1/2 to 2 hours until the meat is cooked and the peas are tender
Add parsley salt and pepper
Serve piping hot in a dish with a crusty bread roll
Hearty and warming on a cold winters day