Using ingredient neck of mutton
Hebridean Scotch Broth
- 3 barley
- 1 1/2 neck of mutton
- 1 carrot
- 1 leek
- 1,400 ml water
- 240 ml water (lightly salted)
- 14 gr onion
- 3 gr salt
- 1 slice cabbage (sliced white)
Traditional Scotch Broth
- 3 rutabaga (diced)
- 2 size carrots
- 2 leeks
- 1 onion
- 1/2 cabbage
- 1,900 ml water (cold)
- 425 gr neck of mutton
- 26 gr pearl barley
- 26 gr split peas (yellow)
- 26 gr green peas (dried)