In the times past, when shoppers spent the day at the grand department store on Fifth Avenue, they might stop into the restaurant for Lord and Taylor’s Scotch Broth. Perfect for revitalizing body and soul.
- 3 pounds breast of lamb with bone, or stewing lamb
- 8 Cups cold water
- 1/2 Cup pearl barley
- 2 Tablespoons butter
- 2 carrots, peeled and diced
- 1 white turnip, peeled and diced
- 2 ribs celery, diced
- 1 onion, diced
- salt and pepper to taste
- In a large stockpot, cover the lamb with cold water; bring to a boil. Add the barley, partially cover the pot, and simmer until the meat and barley is tender, 1 1/2 hours. Add more water to adjust for evaporation; skim the surface of the soup as necessary..
- Remove the meat from the broth. Cut the meat away from the bone, discard the bones, and return the meat to the soup. Continue simmering the soup.
- In a skillet, melt the butter over medium heat. Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes.
- Add the vegetables to the soup. Simmer until the vegetables are tender, about 10 minutes more. Season with salt and pepper to taste.
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