Scotch Broth
      The following recipe has been used at several of Svaty Sebesta's
events and is normally served during the first remove with cheeses and
bread. It is also served as a Medieval Chili at the annual Chili Blues
fundraiser for the Vermillion Area Arts Council during Dakota Days.
The recipe is adapted from Hannah Glasse's The Art of Cookery made
Plain and Easy.

Ingredients for 8-10 servings:

      1 pound boneless stewing lamb, cut into small cubes                              
      1 pound lamb bones in cheesecloth         
      2 1/2 quarts water                                      
      1 cup chopped onion                                  
      1 cup diced celery
      1 cup  diced carrots
      1 teaspoon salt 
      1/2 teaspoon pepper
      1/2 cup pearl barley
      1/2 cup chopped parsley

Place all ingredients except salt and pepper, barley, and parsley in a
soup kettle.  Bring to a boil and skim carefully.  Reduce heat and season
with 1 teaspoon salt and 1/2 teaspoon pepper.  Simmer covered for
1 and 3/4 hours; add barley and cook for 45 minutes or until meat and
barley are both very tender.  Remove bones and correct seasoning.
Serve generously sprinkled with chopped parsley.





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Last Updated 18 April 1997 by Thomas macPaul the Younger