Scotch Broth I

Ingredients

• 2 pounds meaty beef soup bones
• 2 quarts water
• 6 whole black peppercorns
• 1 cup chopped carrots
• 1 cup turnips, chopped
• 1 cup chopped celery
• 1/2 cup chopped onion
• 1/4 cup pearl barley

Directions

In a large kettle, combine soup bones, water, and peppercorns. Cover and simmer for 1 1/2 hours or until the meat comes easily off the bones.

Remove bones. Strain broth; chill.

Skim off fat. Remove meat from bones; dice and return to broth along with carrots, turnips, celery, onion, and barley. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.