Scotch Barley Broth

Preamble
"This is a very inexpensive dish and the perfect lunch for a cold day in the country. You will not need a main dish. It keeps quite well in the refrigerator but as the barley swells you must add extra liquid when it is reheated. Pureed in a blender, it makes excellent baby food. The same recipe, but with lamb ribs instead of beef, makes a delicious sort of Irish stew."

Ingredients
1-2 lb Shin Of Beef
2 Beef Marrow Bones
1/2 lb (1 cup) Pearl Barley
5 pints (12 1/2 cups) Water
2 medium Onions sliced
1 large Parsnip peeled and sliced
1 Bay Leaf
2 Carrots sliced
4 stalks Celery sliced

Method

Combine the water, beef, bones and barley in a deep pan and bring to the boil. Skim. Add the onions, parsnip and bay leaf. Simmer for 2 1/2 hours. Add the carrots and celery and then simmer until the carrots are just tender.

Remove the meat, cut it into small pieces (or shred it) and stir it into the soup.

Remarks
Appeared on menu: Scotch Broth $1.00