Scotch Broth

Ingredients

2 lb beef bones
2 qt water
6 peppercorns
1 1/2 ts salt
1 c carrots
1 c celery
1 c turnips
1/2 c onion
1/4 c pearl barley

Instructions

In a large kettle, combine soup bones, water, salt and peppercorns. Cover an simmer for 2� hours or until the meat comes easily off the bones. Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with the remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for about 1 hour or until the vegetables are barley are tender. 6-8 servings (2 quarts).